Ingredients:
8 ounces country-style butt bacon or Proscuitto, slivered
1 pound frozen leaf spinach
2 cups (8 ounces) shredded Dofino Light Havarti
Salt and pepper to taste
2 cups (1-1/2 pounds) turkey tenderloins, sliced open and flattened
3 tablespoons coarse ground Dijon-style mustard
2 tablespoons butter
2 tablespoons vegetable oil
1/2 cup dry white wine
1 cup chicken or beef broth
8 ounces sliced mushrooms
1 tablespoon finely chopped garlic
1 tablespoon coarse ground Dijon style mustard
Finely snipped fresh parsley, garnish

Cooking Directions:
In a large skillet over medium heat, sauté bacon until fat is rendered. Add spinach. Cook until dry. Season to taste. Remove mixture to a platter until cool to the touch. Stir in Dofino Light Havarti. Set aside.

Lay out flattened turkey breast and season to taste. Spread with mustard. Divide spinach mixture between the two breasts, spreading onto 3/4 the length of the breast. Roll up. Tie with butcher string.

In a large skillet over medium heat, add the butter and oil. Saute turkey roll on all sides until golden brown. Add wine. Boil 2 to 3 minutes. Add broth, reduce heat to medium low. Cover and simmer 10 minutes. Turn turkey roll. Cover and simmer 5 minutes. Remove turkey to serving platter. Cover to keep warm. Increase heat to medium-high. Add mushrooms. Cook 5 minutes. Stir in garlic and mustard. Cook 5 minutes. Reduce heat to warm.

Remove string from turkey roll. Slice 1-1/2 inches thick with a serrated knife. Serve with several tablespoons mushroom sauce, the remainder passed in a serving bowl.

Makes 6 servings