Turkey rolls with potatoes, ricotta, and bacon

Name: Turkey rolls with potatoes, ricotta, and bacon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: Potatoes 0.7 lb; Turkey baked in slices 24; Emmentaler cheese thin (about 200 g) 12 slices; Smoked pancetta 1.75 oz; Ricotta cheese cow's milk 0.4 cup; Whole milk ¾ cup; Extra virgin olive oil 1 tbsp; Nutmeg to taste; Marjoram to taste; Fine salt to taste; White pepper to taste; Leeks leaves 2; Carrots 1; Eggs 1

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Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Golden brown and pretty on the table, turkey rolls with potatoes, ricotta, and bacon give family meals a fresh, comforting feel with every serving. The tender turkey breast layers around a flavorful ricotta and crispy bacon stuffing, while a bit of spinach and ricotta filling adds great color and a mild, cheesy taste that's so SATISFYING when paired with mashed potatoes or simple roasted veggies. Right away, the smoky notes from these bacon recipes make the dish stand out – classic but with a twist. These easy turkey recipes look nice sliced on a platter, which makes them a friendly choice for festive tables or just reliable family nights. Since every moist bite stays packed with flavor and always looks nice, home cooks find these turkey rolls work well for big dinners or smaller gatherings when everyone wants something truly different from average turkey breast recipes. The combo of soft cheese and savory bacon topping a mild, juicy turkey roll sets a new bar for what a stuffed turkey dish can be. For folks who like menu variety—or want a great make-ahead option—these rolls fit the bill.

Busy families come back to these turkey rolls with potatoes, ricotta, and bacon since they're a simple win for meal planning and taste. Jump from holiday recipes with all the fixings to midweek meals that still feel special…because the dish adapts well for both. Serve the turkey rolls with classic sides or add a salad for easier nights—either way, that nice golden crust and the comforting, soft inside make every bite really GOOD. Kids usually love the mild flavor, while adults appreciate meal ideas that taste delicious but never feel fussy. Try a different filling next time for a little change: herbs, more cheese, or even extra veggies help these easy turkey recipes stay exciting for families all year. Add to that the fact that these are an excellent make-ahead turkey dish—well, dinner just got a little easier (and everyone at the table a little happier). A friendly choice that guarantees smiles, bacon recipes like this truly bring people together—good food really can make a regular dinner night feel wonderfully special.

INGREDIENTS

Ingredients for 12 rolls: Potatoes 0.7 lb (300 g); Turkey 24 - baked in slices; Emmentaler cheese 12 slices - thin (about 200 g); Smoked pancetta 1.75 oz (50 g); Ricotta cheese 0.4 cup (100 g) - cow's milk; Whole milk ¾ cup (180 ml); Extra virgin olive oil 1 tbsp (15 ml); Nutmeg to taste; Marjoram to taste; Fine salt to taste; White pepper to taste

for garnish: Leeks 2 - leaves; Carrots 1; Eggs 1

Preparation

How to prepare Turkey rolls with potatoes, ricotta, and bacon

To make the turkey rolls with potatoes, ricotta, and bacon, cut the smoked bacon into cubes 1, then peel the potatoes 2 and dice them 3.

Place the diced potatoes in a small pot, pour in the milk 4, season with nutmeg 5, add salt, and cook for about 15 minutes until they are soft. Let the potatoes cool, then place them in a mixer with blades, add the ricotta 6

the fresh marjoram leaves and a pinch of white pepper 7 and blend everything until a smooth, creamy mixture is obtained 8. Transfer the potato cream to a bowl and add the bacon cubes 9, mix with a spoon, and set aside the filling.

Now assemble the rolls: take two slices of turkey and slightly overlap them, place a slice of Emmental on top 10, spread the potato and ricotta cream on top 11, then fold the two long edges towards the center 12

then fold the shorter sides as well (13-14). Peel the leek, wash the leaves, and cut 12 thin strips 15,

blanch them in boiling water 16 to make them soft and elastic, then cool them by immersing them in a bowl full of ice water 17 to maintain the color. Do the same with the carrot, peel it and use a vegetable peeler to cut 12 thin strips, blanch them to soften 18

and then cool them in the bowl with ice water 19. Now proceed to tie the rolls: on a cutting board, place a strip of leek and a strip of carrot crossed over each other 20, place the roll in the center and wrap the carrot, tying a knot at the top, do the same with the leek 21

closing the roll “like a package” 22. With these quantities, you will obtain 12 rolls; place them on a baking tray lined with parchment paper, brush the surface with beaten egg 23, and bake them for 10 minutes in a preheated static oven at 350°F (or in a convection oven at 320°F for 6-7 minutes). Remove the turkey rolls with potatoes, ricotta, and bacon from the oven 24 and let them cool slightly before serving them.

Storage

The turkey rolls with potatoes, ricotta, and bacon can be stored in the fridge for up to 1-2 days. You can freeze them if you have used fresh ingredients.