PHYLLO WRAPPED ASPARAGUS

Phyllo Wrapped Asparagus image

Provided by Nancy Thomas

Time 40m

Number Of Ingredients 5

6 (9x14 inch) sheets phyllo dough, thawed according to package directions
3 Tbsp dijon mustard
6 (1 oz) slices reduced-fat swiss cheese, each cut in half
6 (1/2 oz) slices deli-ham, each cut in half
1 lb asparagus, trimmed (about 24 spears)

Steps:

1. Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.
2. Place 1 phyllo sheet with the short end facing you . (cover remaining sheets of phyllo with plastic wrap to keep them from drying out). Lightly spray phyllo with non-stick spray: top with second phyllo sheet and lightly spray with non-stick spray.
3. Brush the top of the phyllo sheet evenly with 1 tablespoon of mustard. With sharp knife, cut layered sheets lengthwise in half then crosswise to make 4 rectangles.
4. Top each rectangle with once cheese slice and one ham slice. Place two asparagus spears near the bottom of the rectangle and roll it up snugly like a cigar.
5. Lightlyspray the rolls with non-stick spray and place, seam side down, on the baking sheet.
6. Repeat with the rest of the ingredients to make 12 rolls total.
7. Bake until rolls are lightly browned and crisp, 15-20 minutes. Let cool 5 minutes before serving.
8. Per serving: (2 rolls) 146 cal; 14 g Protein; 4 tot fat; 1 g Sat Fat; 1 g Mono Fat; 15 g Carb; 2 g Fiber; 2 g sugar; 300 mg Calcium; 3 mg Iron; 457 mg Sodium; 17 mg Cholesterol.