Cloaked Turkey Breast

• 1 (6 ounce) can sliced mushrooms, drained
• 34 teaspoon salt
• 34 teaspoon pepper
• 1 cup part-skim ricotta cheese
• 34 cup sun-dried tomato packed in oil, drained and thinly sliced
• 34 cup parmesan cheese, grated
• 34 cup red onion, minced
• 1 12 teaspoons minced garlic
• 1 12 teaspoons dried rosemary
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 8 slices smoked turkey breast, 1/4 inch thick (3 oz. each)
• 3 tablespoons dried onion flakes
• 2 teaspoons dried rosemary
• 3 tablespoons dry white wine
• 1 cup whipping cream
• 1 tablespoon flour
• salt and pepper
• 3 tablespoons sliced almonds

1. Combine mushrooms, salt, pepper, ricotta, tomatoes, Parmesan cheese, onion, garlic, and rosemary; set aside.
2. Separate dough into 8 rectangles.
3. Firmly press perforations to seal.
4. Place 1 turkey slice in center of each rectangle.
5. Spread 1/3 cup ricotta filling over turkey.
6. Pull four corners of dough to center of ricotta mixture.
7. Twist firmly.
8. Bake at 350 for 25-30 minutes, or until lightly brown.
9. In a small skillet, combine dried onion flakes, rosemary, wine, and most of whipping cream, reserving 2 tablespoons Heat on high, stirring constantly, until liquid boils.
10. Combine reserved whipping cream and flour.
11. Add to sauce in skillet.
12. Whisk until smooth.
13. Season with salt and pepper.
14. Serve sauce over turkey pastries.
15. Sprinkle with almonds.

mushrooms, salt, pepper, ricotta cheese, tomato, parmesan cheese, red onion, garlic, rosemary, rolls, turkey, onion flakes, rosemary, white wine, whipping cream, flour, salt, almonds

Taken from www.food.com/recipe/cloaked-turkey-breast-113347 (may not work)