Best Sausage Phyllo Rolls Recipes

SAUSAGE PHYLLO ROLLS

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
• Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
• Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
• Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

SAUSAGE PHYLLO ROLLS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion, celery, mushrooms and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in walnuts, cranberries, sugar, pepper and cayenne. Remove from pan; cool completely., Place one sheet of phyllo dough on a work surface; brush lightly with butter. Layer with four additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 1/3 cup spinach, a fourth of the sausage mixture and 1 tablespoon roasted peppers in a narrow row across bottom of phyllo within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat three times. Place rolls on a 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 1-in. pieces (do not separate). Brush tops with remaining butter; brush again with beaten egg. Bake 10-12 minutes or until golden brown.

SAUSAGE PHYLLO ROLLS

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
• Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
• Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.

SAUSAGE, FETA, OLIVE PHYLLO ROLLS

Steps:

• Remove sausage from its casing and place in a medium howl. Add feta cheese, chopped olives and parsley and mix to combine. Line a baking sheet with parchment paper. Place olive oil in a small bowl. Place a sheet of the phyllo pastry on a large work surface, with widest side horizontally in front of you. Brush the sheet lightly with olive oil, and then top it with another sheet of phyllo pastry. Brush the top sheet lightly with olive oil. Take half of the sausage mixture and make a lengthwise row of it at the bottom end of the pastry closest to you. Carefully - and tightly - roll the pastry up into a long cylinder. Brush the top of the roll lightly with olive oil. With a very sharp knife, carefully cut the phyllo sausage roll into 12 pieces and set them on the baking sheet. Cover the prepared rolls with plastic wrap. Layer, fill, roll and cut the last two sheets of phyllo as you did the first two. (At this point, the rolls can be tightly covered and refrigerated for several hours until ready to bake. They can also be frozen, and baked from frozen (don't thaw - they'll become too soggy), adding a few minutes more to the cooking time, if needed.) Place an oven rack in the middle position. Preheat the oven to 375 F. Bake the rolls for 20 to 22 minutes, or until puffed and golden. Arrange rolls on a serving platter and serve with a bowl of warm pasta sauce for dipping. Read more: http://www.timescolonist.com/life/Phyllo+ideal+Christmas+party+treats/7587621/story.html#ixzz2E1or0X00