1 lb sliced smoked turkey breast
1 lb ricotta cheese
2 tablespoons prepared horseradish
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons minced fresh garlic
2 tablespoons minced oregano
1 tablespoon Worcestershire
2 tablespoons grain mustard
8 ounces sliced white cheddar cheese
1 quart Naples marinara sauce
2 loaves Naples fresh Rosemary focaccia bread
Combine ricotta cheese, horseradish, salt, pepper, oregano, Worcestershire and grain mustard. Then, mix to just combine.
Divide smoked turkey into six individual portions, then divide ricotta mix onto portioned turkey and roll each braciole.
Pour marinara sauce into an oven ready casserole dish.
Place each braciole in dish and cover with white cheddar cheese.
Bake at 350 degrees until golden brown and hot.
Remove from oven and serve with Naples fresh Rosemary focaccia bread. Enjoy!