Keto Herb and Ricotta Rotolo

Ingredients: 

(For the filling) 

• 12 oz ricotta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup fresh oregano finely chopped
• 1/2 cup fresh flat leaf parsley finely chopped
• 1 large egg
• 1 head roasted garlic or 3 cloves of raw minced garlic
• 1/2 tsp sea salt
• 1/4 tsp nutmeg
• 1/8 tsp fresh ground black pepper

(For the rest) 

• 24 slices roast turkey or chicken breast from the deli counter cut into 6-inch long 1/5 inch wide strips
• 2 cups tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese for serving (optional)

Instructions: 

Preheat oven to 300 degrees. Place all of the filling ingredients in a large bowl and mix to combine. Lay out a slice of the deli meat with the shorter end facing you. Place 1/3 packed cup of filling onto the slice of meat. Roll it up starting with the short end closest to you. Place the roll seam side down. Continue with the remaining deli meat and filling. Place 1 cup of the tomato sauce in the bottom of a 12-inch cast iron skillet. Place the rolls in the pan on their ends, snuggled tightly together with the filling facing up. Drizzle the remaining 1 cup of tomato sauce over the rotolo. Place in the oven and bake for 20 minutes or until cheese has melted. Remove from oven and sprinkle the mozzarella over the top. Return to the oven for 10 minutes or until the cheese is golden. Let stand for 10 minutes before serving. Serve with Parmesan if desired.

Macros: per serving: 386 calories, 61 g protein, 5 g carbs, 2 g fiber, 0 g sugar, 14 g fat.