In a small bowl, blend cream cheese with the sun-dried tomatoes and green onions until smooth and spreadable.

Lay each cracked pepper turkey breast slice on a clean surface and spread with the cream cheese mixture, leaving about 1/2-inch uncoated on one end. Roll the turkey up towards the end free of cream cheese and seal.

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

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.