Best Sweet Onion And Swiss Phyllo Roll Ups Recipes

SWEET ONION AND SWISS PHYLLO ROLL-UPS

Steps:

• Preparation:.
• In medium bowl, mix cream cheese and Swiss cheese. Set aside. In heavy skillet, sauté onions, thyme, and pepper in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Stir in garlic and cook another 1 minute. Cool 20 minutes. Mix together onion mixture and cheese mixture and refrigerate for 30 minutes.
• Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.
• Take the onion mixture and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making six rolls total. I place three rolls on each cookie sheet. Cover well with plastic wrap and chill overnight.
• When ready to bake, preheat oven to 375 degrees F and remove the rolls from the refrigerator. Bake for 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then, using a very sharp knife, cut rolls into 1" pieces. Let cool for 5-10 minutes, then serve. The onion filling right out of the oven is super-hot. Serves 8-10 - or 4-6, at my parties!
• You can also freeze these rolls. Wrap well in freezer wrap, label, and freeze up to 3 months. To bake frozen rolls, place rolls on cookie sheets and bake at 375 degrees F for 15-23 minutes or until the rolls are beginning to brown and crisp and cheese melts. Proceed as directed above.

PROSCIUTTO PHYLLO ROLL-UPS

Steps:

• Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

REUBEN STRUDEL

Steps:

• Cut corned beef into 1/2-inch strips; set aside.
• Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Cool.
• Stir together butter and mustard; set aside.
• Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
• Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with the butter mixture. Spoon half of the cabbage mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. Fold in short edges 2 inches.
• Roll up, staring a long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slit, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
• Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until golden. Cut diagonally into 3- to 4-inch pieces. Serve immediately.

PHYLLO CHICKEN ROLL-UPS

Steps:

• Pound out chicken breasts between waxed paper, until about 1/2 inch thick.
• Refrigerate.
• In a large skillet over low heat melt butter, add garlic, cook for 1 minute. Add mushrooms,and salt, cook stirring for 3 minutes, then add spinach.
• Cover and cook 3 minutes longer. Divide the mixture, leaving in pan, into 4 portions.
• Mix parmesan cheese with basil, put on a plate.
• Take chicken out, and place each portion of spinach mixture onto chicken, spreading out within an inch of sides. Sprinkle 1 Tbl. of cheese on top. Roll each piece up, tucking sides in slightly. Repeat with remaining chicken.
• Preheat oven to 400.
• Make sure Phyllo is room temperature. Cut 8 sheets of phyllo at a time in half, cutting on the longest side.
• Using 4 halves per chicken roll, brush with melted butter, each piece, stacking as you go. Roll chicken, in more cheese mixture , then place on one end of buttered Phyllo. Fold up 2 sides, then roll to the end. repeat with the 3 remaining chicken rolls.
• Using a glass casserole dish, set the rolls in pan. Cut slits on the top of each. Brush butter over top. Sprinkle tops with sesame seeds.
• Bake untill golden brown, about 45 minutes.