Stuffed Turkey Pocket
This stuffed turkey pocket is a high-protein, low-carb meal that’s packed with flavor. Made with lean ground turkey, spinach, sun-dried tomatoes, and mozzarella, it’s a great option for healthy recipes easy, high protein recipes dinner, fine dining recipes, and quick dinner ideas. Perfectly baked or air-fried, it’s a simple yet impressive dish that’s ideal for meal prep or a wholesome weeknight dinner.
Ingredients
- Turkey Mixture:
- 1 lb ground turkey lean or a mix of thighs and breast
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- Fillings:
- 10 spinach leaves
- 3 tbsp sun-dried tomatoes
- 2 slices mozzarella cheese fresh or shredded
- 1 ½ tbsp basil pesto
- Topping:
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 380°F (190°C). If using an air fryer, preheat accordingly.
- In a large bowl, mix ground turkey with onion powder, garlic powder, paprika, oregano, salt, and black pepper until well combined.
- Place a sheet of parchment paper on a cutting board. Transfer the turkey mixture onto the paper, cover with another sheet, and roll it out evenly using a rolling pin.
- Remove the top parchment and spread pesto over one half of the turkey mixture. Layer mozzarella cheese, spinach leaves, and sun-dried tomatoes on top.
- Use the parchment paper to fold the uncovered turkey half over the fillings, creating a pocket. Press edges to seal.
- Sprinkle grated Parmesan on top, pressing it gently so it adheres.
- Trim excess parchment and place the turkey pocket on a baking sheet. Bake for 20 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
- Let the turkey pocket rest for 7 minutes before slicing.
- Cut in half and serve warm, optionally topped with extra Parmesan and fresh basil. Enjoy!
Notes
- Let the turkey pocket cool completely before storing in an airtight container for up to 3 days in the fridge.
- For best results, reheat in the oven or air fryer.