6 oz. fresh snap peas, cleaned (about 1 1/3 c.)
1 tbsp. water
1 beaten egg
1 c. herb seasoned stuffing mix
1/2 of 12 oz. jar (2/3 c.) turkey gravy
1/4-1/2 tsp. finely shredded lemon peel
1 med. carrot, shredded
2 tbsp. butter, melted
4 turkey breast tenderloin steaks (1 lb. total)
2 tsp. snipped parsley

In an 8 x 8 x 2 inch microwave-safe baking dish combine snap peas and water. Cover with vented microwave-safe plastic wrap. Microwave on High for 2-3 minutes or until almost tender; drain and set aside.

In a small mixing bowl combine beaten egg, stuffing mix, carrot and melted butter.

To assemble rolls, lay turkey steaks flat. Place 1/4 of snap peas atop each turkey steak toward one end. Top each with 1/4 cup of the stuffing mixture, placing it on the same end with the peas. Carefully fold the empty end of turkey steak over the stuffing and fasten to the other end with a wooden toothpick.

Place in the same baking dish as used for peas. Cover with vented microwave-safe plastic wrap. Cook on High for 6-8 minutes or until turkey is tender and no longer pink, turning dish 1/2 turn and rearranging turkey after 4 minutes.

In a 2 cup glass measure, combine gravy, parsley, and lemon peel. Cook on High for 2-3 minutes or until heated through, stirring once. Transfer turkey roll-ups to platter and top with gravy. Serves 4.