Sausage Phyllo Rolls

Name: Sausage Phyllo Rolls
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 egg, lightly beaten

15 ingredients

4 steps

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 egg, lightly beaten

Directions

1

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

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.)
3

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.
4

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.