Turkey & Cheese Puff Pastry Roll Ups
User Reviews
5.0
15 reviews
Excellent
Turkey & Cheese Puff Pastry Roll Ups
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A simple yet delicious way to use puff pastry with these turkey & cheese roll ups.
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Ingredients
- 1 (255g) sheet of puff pastry, defrosted
- 2 tablespoon grainy mustard
- 3 slices cheese, shredded havarti or any type you like
- 6 slices deli turkey meat
- 1 large egg lightly beaten
- 1 tablespoon chopped chives
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Instructions
- Preheat oven to 400°F/204°C.
- On a well-floured surface, roll out the puff pastry dough to about 9" by 12" in diameter.
- Spread 2 tablespoons of grainy mustard over the surface of the dough.
- Sprinkle the shredded cheese over top.
- Layer on the sliced deli turkey meat.
- Tightly roll up the puff pastry lengthwise (as if you're making a cinnamon bun).
- Using a sharp knife, cut into 12 even portions.
- Place the cut side facing up, exposing the turkey and cheese onto a parchment-lined baking sheet.
- Chill the tray in the freezer for 15 minutes.
- Brush the tops of the puff pastry with lightly beaten egg (egg wash) and bake at 400°F/204°C for 17-20 minutes, until golden brown.
- Remove from the oven, garnish with chopped chives and serve.
Nutrition Information
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Calories
39kcal
(2%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
125mg
(5%)
Potassium
24mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
92IU
(2%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 125mg | 5% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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