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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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These were brought to my home for a holiday appetizer and got such rave reviews that I had to have (and share) the recipe. Hard to determine the servings, so what I have listed is approximate. Ingredients:
2 1/2 lbs mashed potatoes |
1 1/2 lbs ground beef, cook and drain |
1 1/2-2 packages onion soup mix |
2 pepperidge farm phyllo pastry sheets |
Directions:
1. Mix together the potatoes, ground beef, and onion soup mix.
2. Spread the two sheets of phyllo with the mixture and roll jelly-roll style.
3. Freeze one hour and cut into serving pieces.
4. Bake at 375 degrees for 1/2 hour till golden.
5. Serve immediately.
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