Keto turkey and mozzarella rolls

Keto turkey and mozzarella rolls with turkey breast, mozzarella and pesto. A low-carb dinner from the oven that wins you over with its melted cheese.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 45 g
• Fat: 28 g
• Carbs: 5 g

Ingredients

• 350g turkey breast
• 125g mozzarella
• 3 tbsp pesto (made with olive oil, no seed oils)
• 2 tbsp olive oil
• 1 tsp basil

Method

You’ll need: baking dish · chopping board · knife · sieve

1. Cut the turkey breast into flat escalopes and beat them thin under cling film so you can roll them.
2. Drain the mozzarella and cut it into long sticks.
3. Spread each piece of meat with pesto and lay a cheese stick along the front edge.
4. Roll the meat tightly around the cheese, secure each roll with a cocktail stick and place them in a baking dish.
5. Drizzle the rolls with olive oil, sprinkle over the basil and bake for 25 minutes at 200 °C (180 °C fan).

Good to know

Stuffed meat rolls always look like a lot of work, but they're really quick to roll. The hot mozzarella melts straight into the juicy turkey in the oven.

Swaps

Mozzarella → feta (if you'd like a tangier, much saltier filling that holds its shape better in the oven).

Cooking tips

When rolling, make sure the ends of the meat close well around the cheese, or the mozzarella will run out into the dish as it bakes.

Storage

Rolls that have gone cold are lovely sliced thinly and eaten as a savoury snack on a fresh salad.

Allergens

Contains milk and nuts (pine nuts in the pesto). Completely gluten-free.