Prep
15-30 mins
Cook
1 HR 25 MIN
Calories
320
Ingredients
4 slices
reduced-sodium bacon, cut into 1-inch-thick slices
1
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
1
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.