Turkey and Bacon Rolls

Wandering around the web the other day, I encountered this recipe for gorgeous looking rocamboles de volaille, basically a poultry roll, on a French-language website about Portuguese food. In Brazil apparently rolled foods are called “rocamboles”; if there are Brazilians in our midst, please correct me if this isn’t so. This particular roll starts with a thin turkey breast cutlet, to which layers of Provolone cheese and ham are added. The cutlet is rolled up tight, wrapped in bacon, and baked until done. It reminds us a lot of our favorite chicken bacon roulades recipe, but easier to make, and with turkey cutlets.

Turkey and Bacon Rolls Recipe

  • Yield: Serves 4.

Ingredients

  • 4 turkey breast cutlets, turkey breasts cut open and pounded to an even 1/4-inch thickness (about 1 pound)
  • Salt and freshly ground black pepper
  • 2 cloves of garlic, minced
  • 1 teaspoon of dry basil or a tablespoon of finely chopped fresh basil
  • 8 thin slices ham
  • 4 slices Provolone cheese
  • 8 thin slices bacon

Method

1 Preheat oven to 375°F. Place each cutlet on a piece of aluminum foil (about 5x6 inches). Sprinkle each cutlet with salt, pepper, garlic, and basil.

turkey-bacon-roll-6.jpg turkey-bacon-roll-1.jpg
turkey-bacon-roll-2.jpg turkey-bacon-roll-3.jpg

2 Layer a slice of cheese and a couple slices of ham on to each cutlet. Starting with the narrowest end, roll up the cutlet tightly. Gently wrap 2 slices of bacon around each cutlet. Fold up the aluminum foil around the turkey roll and wrap it tightly.


turkey-bacon-roll-4.jpg turkey-bacon-roll-5.jpg

3 Place in a baking dish and put in the 375°F for 25 minutes. Remove from oven and gently open up the aluminum foil wrappings to expose the bacon. Increase the oven temp to 400°F. Cook for an additional 10-15 minutes until the bacon is lightly browned.

Serve immediately. Serve alone or with rice, or pan-fried vegetables.

Recipe translated and adapted from Tasca da Elvira.

turkey-bacon-roll-b.jpg

21 Comments

  1. Susan at Sticky Gooey Creamy Chewy

    They look really juicy and delicious. What a good idea to wrap them individually. I would have just covered the whole pan with foil, but your way really makes more sense. I’ve made something similar with veal cutlets,prosciutto and provolone. It’s a great formula.

  2. Kalyn

    Oh my. I’m not even hungry (it’s bedtime for me) and I’m drooling.

  3. Meeta

    This is too funny – I just bought turkey cutlets and bacon to make something similar tomorrow evening. However what I like here is the fact that the rolls are baked in the oven. The recipe i have needs me to pan-fry them. I was thinking of spreading a thin layer of fig mustard on the cutlet too.

  4. Gretchen Noelle

    These sound very tasty! Great idea!

  5. Mike

    Meat wrapped in cheese wrapped in meat wrapped in meat? Sign me up! Looks delicious

  6. Amy C

    Sweet mercy. My two favorite things combined – thanksgiving and breakfast!

  7. Lisa C.

    I’m a Brazilian and you’ve got it right. I live in the U.S. now but rolled anything is quite common in Brazil. Sometimes we roll ham and cheese in a dough similar to pizza, roll meats and cheese together, etc. It’s just so easy, delicious, and pretty!

  8. merd

    Wowie! Props to Tasca da Elvira. Looks awesome and sounds very simple. Thanks for the translation and locating this beauty.

  9. LL

    Ooooh! I’m going to make this tonight! I have tried a bunch of your recipes and they are all delicious (lasagna bolognese, shephards pie, chicken pot pie,et) I was thinking of making your zucchini/squash salad with this, does anyone have any other suggestions for a rice or bread that would complete the meal?
    I sure do love this site! Making everything from scratch & homemade is the healthiest lifestyle. Thanks for this incredible site.

    Hi LL, you are very welcome! ~Elise

  10. Tracy

    I bet the bacon adds a ton of flavor and moisture (aka fat) to the rolls – and doing the individual wrap in foil just hold all the goodness in! Yummers.

  11. Liz

    These sound awesome! I’m stopping by the store tonight after work and I think I’ll pick up all the ingredients in order to make them for dinner tomorrow – thanks so much for posting all of these awesome recipes, you make me drool! :)

  12. Kevin

    Turkey, ham and bacon…mmm… these sound really good. Bookmarked.

  13. Cris

    You are so right, I am Brazilian and there are all kinds of rocamboles (desserts too). I’m thrilled with Elvira’s recipe, I have had rocambole with chicken breast, it tastes great too.

  14. Rebecca

    I made these last night for some friends and thought they were wonderful! Wrapping them individually keeps the meat moist, but I found that most of the cheese had melted out to the sides. Next time I’ll try rolling the sides of the foil up a little tighter and hopefully that will solve the problem. I also baked up some apples and walnuts with cinnamon and marsala wine to serve on top and I think it worked nicely. Thanks for the recipe!

  15. BillyBob

    Mmm, bacon, God’s meat candy.

  16. Linda

    Hi Elise,

    This would be a great potluck recipe! Maybe crazy but I think it would also work as camping out food too, a good alternative to tin foil dinner made with hamburger.

    Linda In Washington State

  17. Amy Googenspa

    What do you guys think about taking these camping? I like things that are wrapped up in foil, it means you can throw it into the fire and it’ll cook in the coals, but things can’t be too sensitive to cooking type. What happens if I over-cook this?

  18. Tracy Waits

    Hi there! Just wanted to say thank you for this wonderful recipe! My 10 1/2 year old son help me make this for dinner last night.
    I made some changes that I thought I would share. I used chicken instead of turkey (they were out at the market) and I used turkey bacon instead of regular bacon. I made 10 of these- 5 with the provolone and 5 with swiss. Both cheeses were fabulous! I only used one slice of ham in each one, and that seemed like plenty. And, instead of the salt, pepper, garlic, and basil combo, I used a spice blend with herbs, garlic salt and pepper mixed in. Everyone loved these and I have some hard to please members of my family. I am typically making 2 or 3 different dinner components to please everyone- but this one made everyone happy! It was pretty easy to make once we got the assembly line rhythym going. Thanks so much! I will definitely make this one again!

  19. Lori

    I made these last night for my family including 4 kids ranging from 9 to 18 and they LOVED THEM!

  20. Alta

    Great recipe! Tonight I had chicken breasts instead of turkey, but they worked just fine, I pounded them out. I didn’t have fresh garlic (which never happens, shame on me!) so I imagine it would be even better with fresh than powdered. This recipe was tasty. My husband loved it…of course, who wouldn’t…bacon and ham and cheese? I especially liked that they stayed rolled up without toothpicks, great idea rolling in foil. I can imagine many variations to this recipe. Next time I might try diced red jalapenos, or jalapeno jack cheese, something with kick. Yummy!

  21. Tim

    Great Recipe, turkey is so versatile and my wife loves it for the non existant fat content.

    I have a similar recipe and if you could managed with the above recipe, this should be no problem.

    * 120g turkey escalope x2
    * 110g sausage meat
    * 4 rashers of smoked streaky bacon
    * 1tbsp chopped shallots
    * 1tbsp chopped dried apricots
    * 1tsp chopped sage

    * 3 large maris piper potatoes
    * 3tbsp duck fat
    * 2 cloves of garlic roughly crushed
    * 10 sprigs of thyme

    * 250ml good quality meat based sauce
    * 200ml red wine
    * 2 tbsp cranberry sauce
    * Salt and pepper

    Method

    For the ballotines, using a rolling pin, flatten the 2 turkey escalopes so they are approximately 7mm thick. Mix the sausage meat with the shallots, apricots and sage, add a pinch of seasoning. Place half the sausage meat mix in the centre of each escalope and fold each side up to seal the filling and form the ballotines. Wrap 2 rashers of bacon around each, placed in opposite directions. The ballotines are now ready for roasting.

    For the roast potatoes, cut the potatoes for roasting and place in a pan of seasoned water, bring to the boil and then simmer for 20 minutes. Strain and place on a baking tray with the duck fat, thyme and garlic.

    To Cook: Roast the potatoes in the oven at 180°c for approximately 40 minutes turning every 10 minutes until golden and crispy. Place the ballotines in the oven approximately 10 – 15 minutes after the roast potatoes and cook for 25 – 30 minutes. Ensure the juices run clear when pierced with a skewer.

    For the sauce, reduce the wine in a pan until approximately 50ml is left. Add the meat based sauce and bring to the boil. Stir in the cranberry and set aside until you are ready to serve.

    To Serve: Once cooked, leave the turkey ballotines and potatoes to rest for 5 – 7 minutes. Place the potatoes at the top of the plate and carve the ballotines into 4 pieces, arranging around the potatoes. Pour over the sauce and serve with seasonal vegetables.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong