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1
Melt butter in heavy medium skillet over high heat.
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2
Add sliced mushrooms and saute until soft, about 8 minutes.
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3
Add white wine, season to taste with salt and pepper and simmer until liquid evaporates.
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4
Transfer mixture to medium bowl and cool.
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5
Mix in ricotta cheese, sliced sun-dried tomatoes, grated Parmesan cheese, minced onion, minced garlic and rosemary.
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6
Preheat oven to 375F.
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7
Butter heavy large baking sheet.
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8
Place 1 phyllo sheet on work surface (cover remaining phyllo sheets with damp towel to prevent drying) and brush with butter.
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9
Cover with second sheet of phyllo and brush with butter.
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10
Place 1 turkey slice 3 inches in from short end of sheet.
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11
Spread generous 1/3 cup ricotta filling over turkey.
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12
Fold bottom of phyllo over turkey, then roll twice.
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13
Fold in long sides of phyllo.
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14
Continue to roll up pastry, enclosing filling completely.
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15
Brush packet with butter.
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16
Arrange seam side down on prepared baking sheet.
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17
Repeat with remaining phyllo, butter, turkey slices and ricotta filling, making 6 packets total.
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18
(Packets can be prepared 1 day ahead.
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19
Cover and refrigerate.)
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20
Bake turkey packets until golden and crisp, about 30 minutes.
