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 tablespoon Parmesan (or Romano) cheese, grated
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic salt
- 1 tablespoon 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.
Serving size: 1 roll (206g), Amount per serving: Calories 540, Total Fat – 31g, Saturated fat – 13g, Trans Fat – 0g, Cholesterol – 80mg, Sodium – 1690 mg, Dietary Fiber – 1g, Total Carbohydrate – 42g, Total Sugars – 5g, Protein –23g, Vitamin D – 0%, Calcium 20%, Iron 10%, Potassium 8%
Rolls can be frozen in air tight containers prior to baking. Do not defrost, bake for additional 5 minutes.