Turkey roulade with sun-dried tomatoes

09777 TURKEY ROLLS with dried tomatoes INGREDIENTS for 4 PEOPLE 10 pitted black olives, Sun-dried tomatoes 8, 80 g of sweet provolone cheese or fontina cheese, 2 eggs, 4 thin scaloppine of Turkey, 2 teaspoons dried oregano? s, 80 g of breadcrumbs, olive oil to grease the dish, salt, pepper, 400 g of noodles.

Preheat oven to 210° Chop the olives; cut dried tomatoes, slice the cheese plate and beat the eggs with salt and pepper.

Roll out the scallops and appiattitele, place them right on the countertop, put over the sun-dried tomatoes, chopped olives and sliced cheese; Sprinkle with oregano and pepper.

Roll the scallops holding closed with a toothpick, emerge them in beaten egg, then put them in the breadcrumbs.

Place the rolls on a baking pan for oiled oven, decorate with a drizzle of olive oil and cook in the oven for 20 minutes, turning them until they half-cooked.

Meanwhile, Cook the noodles in salted water, arrange on serving platter, season with a little oil and place in the center of the rolls.

Serve immediately.