These tempting turnovers feature a filling of pepperoni, salami, ham and two cheeses, all wrapped in flaky phyllo and accompanied by pizza sauce.
- 1 cup pizza sauce
- 4 ounces Italian pepperoni, diced
- 2 ounces Italian spicy salami, diced
- 2 ounces ham, diced
- 3/4 cup provolone cheese, shredded
- 1 tablespoons Parmesan (or Romano) cheese, grated
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic salt
- 1 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 roll Athens® Phyllo Dough (9″x14″), thawed
Thaw one roll of phyllo, following instructions on package. Preheat oven to 350°F.
In a large bowl, combine pizza sauce, pepperoni, salami, ham and provolone cheese. In a small bowl mix Parmesan cheese, red pepper flakes and garlic salt. In a small saucepan, melt the butter with the oil.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. Lightly brush with butter-oil mixture. Layer with 4 more sheets, brushing each with the butter-oil mixture. Spoon 1/4 of the filling at one end of phyllo width-wise, leaving 2″ from end and 1″ 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 to the end of the phyllo strip. Brush outside of roll with the butter-oil mixture. Sprinkle with Parmesan mixture. Repeat process 3 times to make 4 rolls. Score each roll.
Bake seam side down, at least 1″ apart, on ungreased baking sheet for 25 to 30 minutes or until golden brown. Serve hot or warm.
Rolls can be frozen in air tight containers prior to baking. Do not defrost, bake for additional 5 minutes.