Place the turkey breasts in a sheet of greaseproof paper and pound with a meat mallet to flatten slightly, then cut each breast in half lengthwise.
Trim the Parma ham or bacon to fit each piece of turkey and place on top of the turkey.
Lay a sage leaf on top, roll up each turkey breast and secure with a toothpick.
Brush with a little melted Stork margarine.
Bake for about 20 min at 180°C or until cooked.
Make up the KNORR Creamy Garlic Sauce by adding the boiling water and wine and stirring until thickened.
Serve the turkey rolls with sauce.