Ingredients:
Nonstick cooking spray
Melted butter (2 sticks)
Olive Oil
1 (6 oz) package of cremini mushrooms, finely chopped
1 onion, finely chopped
½ tsp salt
½ pound hot Italian sausage (removed from casings)
2 oz cream cheese
½ cup shredded cheddar
16 sheets phyllo dough
Instructions:
Preheat oven to 375 o F. Spray a baking sheet with nonstick cooking spray. Break sausage up and cook in a skillet with a little bit of olive oil. Remove from heat. Heat about 1 tbsp olive oil in a large, nonstick skillet over medium-high heat. Add mushrooms, onion, and salt. Cook stirring occasionally over medium heat until mushroom mixture is very tender, about 8 minutes. Remove from heat. Stir in the sausage, cream cheese, and cheddar until well blended. Place one sheet of phyllo with the short side facing you on a works surface. (Cover remaining sheets of dough with plastic wrap or moist paper towels to prevent them from drying out.) Fold the sheet in half lengthwise and brush lightly with melted butter. Fold in half lengthwise again and brush lightly with melted butter. Place 1 heaping tablespoon of filling in the center bottom end of the dough. Fold in the sides, then roll up from the bottom to completely enclose the filling (it will look like an eggroll). Brush lightly with butter. Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets. Bake about 20 minutes or until rolls have lightly browned. This makes roughly 14 – 16 rolls.
Recipe from Amy (Ory) Tassin
