1. In a small bowl, blend cream cheese with the sun dried tomatoes and green onions until smooth and spread able.

2. Lay each cracked pepper turkey breast slice on a clean surface and spread with the cream cheese mixture, leaving about 1/2 uncoated on one end.

3. Roll the turkey up towards the end free of cream cheese and seal.

4. Dip each roll-up in chopped parsley to coat, then wrap individually in plastic wrap and chill until ready to serve.

5. To serve, secure each roll-up with 5 toothpicks, marking each piece, and slice in between the picks at a slight diagonal. Garnish each piece with an olive.