Instructions: Preheat the oven to 400 degrees. Wrap the turkey breast tightly in microwaveable plastic wrap, then loosely in aluminum foil. Place in a roasting dish and bake until the juices run clear, about 1 hour. Season to taste with Paul Prudhomme poultry seasoning. Set aside to cool.

Soak the sun-dried tomatoes in boiling water to cover until soft, about 10 minutes. Drain, reserving liquid. Cut the tomatoes into julienne strips. Put half in the bowl of a food processor and reserve the remainder.

Pulse the tomatoes, adding just enough of the reserved soaking liquid to form a smooth paste. Add the cream cheese, salt, and pepper and process until smooth.

To assemble, thinly slice the cooled turkey breast. Spread each lavosh rectangle with 2 tablespoons of the cream cheese mixture, then top with 3 ounces sliced turkey, 2 to 3 sun-dried tomato strips, and 2 leaves of basil. Roll up tightly. If desired, slice rolls into pieces on the diagonal to serve.

This recipe yields 8 servings.

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