Directions:
- Crumble the sausage into a large nonstick skillet; add onion, red pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in cheese; cool slightly.
- Place one sheet of phyllo dough on a work surface; coat with cooking spray. Cover with a second sheet of phyllo: coat with cooking spray. (Until ready to use, keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out.) Cut widthwise into three 4-in. strips, discarding trimmings. Top each with 2 rounded tablespoons of sausage mixture; fold bottom and side edges over filling and roll up. Repeat with remaining phyllo and filling.
- Place seam side down on an ungreased baking sheet. Bake at 425° for 5-6 minutes or until lightly browned. Tie a chive around each bundle if desired. Serve warm. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.37 Kcal (378 kJ) | ||
| Calories from fat | 36.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Cholesterol | 14.96mg | 5% | |
| Sodium | 266.17mg | 11% | |
| Potassium | 67.28mg | 1% | |
| Total Carbs | 8.5g | 3% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 5g | 10% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 198.8 Kcal (832 kJ) | ||
| Calories from fat | 79.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 6% | |
|---|---|---|---|
| Cholesterol | 32.91mg | 5% | |
| Sodium | 585.53mg | 11% | |
| Potassium | 148.01mg | 1% | |
| Total Carbs | 18.7g | 3% | |
| Sugars | 2.14g | 4% | |
| Dietary Fiber | 1.38g | 3% | |
| Protein | 11g | 10% | |
| Vitamin C | 22.3mg | 17% | |
| Iron | 5.1mg | 13% | |
| Calcium | 90.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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