Ingredients

4 slices

reduced-sodium bacon, cut into 1-inch-thick slices

shallot, finely chopped

1/4 cup

dried apricots, chopped

1/4 cup

golden raisins

1/4 cup

Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1/4 cup

dry Italian-style bread crumbs

boneless turkey breast (2-1/2 lb./1.1 kg)

1 pkg

(300 g) frozen chopped spinach, thawed, well drained

1 cup

shredded mozzarella cheese

1/4 cup

butter, melted

Instructions

Step 1

Heat oven to 350°F.

Step 2

Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.

Step 3

Add shallots to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat. Add apricots, raisins and dressing; mix well. Stir in bread crumbs. Cool 10 min.

Step 4

Place turkey, smooth side down, between 2 large sheets of plastic wrap; pound to 1/2-inch thickness. (Flattened turkey piece should measure about 12 by 10 inches.) Remove top sheet of plastic wrap.

Step 5

Spread spinach onto turkey to within 1/2 inch of all sides; top with cheese. Shape apricot mixture into 10-inch log; place about 2 inches from bottom edge of one long side of turkey. Sprinkle bacon along top edge of fruit log.

Step 6

Roll up turkey tightly, starting at bottom edge.

Step 7

Tie closed with kitchen string, knotting string about every 2 inches to secure. Brush with butter.

Step 8

Place turkey in lightly floured oven roasting bag; tie bag closed. Place in shallow pan. Bake 1-1/4 hours or until done (165°F). Remove from oven. Let stand 10 min. before carefully removing turkey from bag and slicing to serve.