Name: Sausage Phyllo Rolls
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 3/4 pound bulk Italian sausage -; 1 small onion, chopped -; 1 celery rib, chopped -; 1/2 cup chopped fresh mushrooms -; 2 garlic cloves, minced -; 1/4 cup chopped walnuts -; 1/4 cup dried cranberries or raisins -; 1/2 teaspoon sugar -; 1/4 teaspoon pepper -; 1/8 teaspoon cayenne pepper -; 20 sheets phyllo dough (14x9 inches) -; 1/2 cup butter, melted -; 1-1/3 cups fresh baby spinach -; 1/4 cup julienned roasted sweet red peppers -; 1 large egg, lightly beaten -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Sausage Phyllo Rolls

1. 3/4 pound bulk Italian sausage -

2. 1 small onion, chopped -

3. 1 celery rib, chopped -

4. 1/2 cup chopped fresh mushrooms -

5. 2 garlic cloves, minced -

6. 1/4 cup chopped walnuts -

7. 1/4 cup dried cranberries or raisins -

8. 1/2 teaspoon sugar -

9. 1/4 teaspoon pepper -

10. 1/8 teaspoon cayenne pepper -

11. 20 sheets phyllo dough (14x9 inches) -

12. 1/2 cup butter, melted -

13. 1-1/3 cups fresh baby spinach -

14. 1/4 cup julienned roasted sweet red peppers -

15. 1 large egg, lightly beaten -

How to cook deliciously - Sausage Phyllo Rolls

1. Stage

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.

2. Stage

Place 1 sheet of phyllo dough on a work surface; brush lightly with butter. Layer with 4 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)

3. Stage

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 3 times. Place rolls on a 15x10x1-in. baking pan, seam side down.

4. Stage

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.