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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 299.7
  • Total Fat: 17.7 g
  • Cholesterol: 37.7 mg
  • Sodium: 606.2 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 12.2 g

View full nutritional breakdown of Lisa's Sausage Phyllo Rolls calories by ingredient
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Lisa's Sausage Phyllo Rolls

Submitted by: BAREFOOT-LISA

Introduction

Taken from Food Network
Original recipe calls for mushrooms, but I don't like them!
Taken from Food Network
Original recipe calls for mushrooms, but I don't like them!

Number of Servings: 8

Ingredients

    * Nonstick cooking spray
    * 1 tsp olive oil
    * 1 onion, finely chopped
    * 1/2 pound hot sausage, casings removed and crumbled
    * 2 ounces reduced-fat cream cheese (Neufchatel), at room temperature
    * 1/2 cup reduced-fat shredded Cheddar
    * 16 (9 by 14-inch) sheets phyllo dough

Directions

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 onion, and salt if desired (not calculated). Cook, stirring occasionally, over medium heat, until the onions are translucent.
Remove from the heat. Stir in the sausage, 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. Serving Size: TWO ROLLS

Spray the rolls generously with nonstick cooking spray and bake until the rolls are lightly golden, about 20 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user LISA-ELEVATED.





TAGS:  Beef/Pork |

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