Loaded with smoked turkey, cabbage and smoked cheddar, these small and flaky phyllo rolls pack an irresistible mealtime punch.
- 1 1/2 cups cooked smoked (or regular) deli turkey, finely chopped
- 1 teaspoon chili powder
- 1/2 cup slaw cabbage, shredded
- 1/2 cup tomato sauce
- 1/4 cup scallions, finely chopped
- 1/2 cup Smoked Cheddar (or Pepper Jack) cheese, shredded
- 2 tablespoons butter
- 2 tablespoon olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
In a large bowl, combine turkey, chili powder, shredded cabbage, tomato sauce, scallions and cheese.
In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut the width of layered phyllo into 4 strips. Place about 2 tablespoons of filling at one end of phyllo strip, leaving 1″ from end and 1/2″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Brush outside of roll with butter-oil mixture.
Repeat process 3 times to make 16 rolls.
Bake seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan in preheated 350°F oven for 10 to 15 minutes or until golden brown. Serve warm or at room temperature.