1 (6 oz.) box cornbread stuffing mix, prepared according to box
1/2 cup broccoli florets, finely chopped
2 tablespoon diced pimientos
1 1/2 cups shredded Cheddar cheese
8 to 10 slices freshly sliced deli oven roasted turkey
1 to 2 (10.5 oz. ea.) cans golden mushroom soup

Preheat oven 350°F (325°F for glass) and coat 13x9-inch baking pan with cooking spray.

In same pan as was made, combine prepared stuffing mix, chopped broccoli, pimientos and 1/2 cup shredded Cheddar cheese. Evenly divide and spread across middle of turkey slices. Fold bottoms of slices over filling and then fold tops down over.

Place seam side down in prepared baking pan, making two rows with roll ups close together. Sprinkle tops with remaining Cheddar cheese. Spread golden mushroom soup over rolls. Spoon any remaining soup around roll ups.

Bake for 35 minutes or until bubbling.

Makes 8 to 10 servings.

Submitted by: Rose