Turkey Parmesan Mini Shells

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Looking for easy Thanksgiving appetizers that will please everyone? Try this Turkey Parmesan Mini Shell recipe.

  • 1 tablespoon Italian seasoned bread crumbs
  • 1 tablespoon Parmesan cheese
  • 8 cherry tomatoes
  • 7 ounces cooked turkey (leftovers work great), cubed or shredded
  • 1/2 cup pizza or spaghetti sauce
  • 1/2 cup mozzarella cheese, shredded
  • 3 tablespoons basil, chiffonade
  • 2 packages (15 count, each) Athens®
    Mini Fillo Shells


  1. Preheat oven to 350⁰F. In a small mixing bowl, combine bread crumbs and Parmesan cheese and set aside. Cut each tomato in quarters lengthwise. Divide the turkey evenly between each mini shell. Spoon 1/2 teaspoon of pizza/spaghetti sauce onto the turkey. Sprinkle with breadcrumb mixture. Top each with a tomato piece and mozzarella cheese. Bake for 6–8 minutes or until cheese starts to brown. Garnish with basil.

Nutritional Info:
Amount per serving: Calories 25, Calories from Fat – 10, Total Fat –1g, Saturated fat – .5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 80 mg, Dietary Fiber – 0g,Total carbohydrate – 2g Sugars – 1g, Protein – 2g

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