Chicken sausages get a flaky Phyllo wrap with this easy and kid-friendly recipe.
- 16 sheets Athens Phyllo Dough (9″ x 14″), thawed
- Cooking spray
- 2 chicken sausages, cut into 8 lengthwise pieces
Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 375⁰F. Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out. Place one sheet of Phyllo on cutting surface and lightly coat with cooking spray. Repeat with three more sheets of Phyllo. Cut the layered Phyllo in half widthwise. Place 1 chicken sausage 2 inches from the long end of the strip. Loosely fold short edges over the sausage. Then fold long edge over and roll to the end of the strip. Place on a baking tray seam side down. Repeat to make 8 Phyllo fingers. Reroll unused sheets and follow storing instructions on package. Lightly spray the outside of 8 Phyllo fingers. Bake for 12-15 minutes or until the Phyllo is golden brown. Remove from oven. Serve warm.
Calories 240 Calories from Fat 40 Total Fat 4.5g Saturated Fat 1g Trans Fat 0g Cholesterol 35mg Sodium 390mg Total Carbohydrate 36g Dietary Fiber 2g Sugars 3g Protein 12g Vitamin A 2% Vitamin C 4% Calcium 4%