Directions:
- Saute peppers, onion and garlic until just tender and let cool.
- Combine ricotta and egg well then add chicken, gruyere and parmesan and mix well. Then mix in vegetables.
- Layer phyllo and butter on a cookie sheet, one phyllo sheet, then brush with butter and for all 6.
- Spread chicken mixture on phyllo sheet, stopping one inch from one short edge.
- Roll, starting with the side that has the filling, then seal edge with butter.
- Brush entire roll with butter, then wrap and freeze.
- To reheat: partially thaw roll overnight in the fridge. Brush with 1 tablespoon butter. Bake at 375 degrees for 40 to 50 minutes. Let stand for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.13 Kcal (2203 kJ) | ||
| Calories from fat | 335.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.28g | 57% | |
|---|---|---|---|
| Cholesterol | 115.45mg | 38% | |
| Sodium | 666.43mg | 28% | |
| Potassium | 363.19mg | 8% | |
| Total Carbs | 24.49g | 8% | |
| Sugars | 1.76g | 7% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 24.04g | 48% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.1mg | 56% | |
| Calcium | 301.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 244.34 Kcal (1023 kJ) | ||
| Calories from fat | 155.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 57% | |
|---|---|---|---|
| Cholesterol | 53.62mg | 38% | |
| Sodium | 309.5mg | 28% | |
| Potassium | 168.67mg | 8% | |
| Total Carbs | 11.38g | 8% | |
| Sugars | 0.82g | 7% | |
| Dietary Fiber | 0.52g | 5% | |
| Protein | 11.16g | 48% | |
| Vitamin C | 10mg | 36% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 4.7mg | 56% | |
| Calcium | 140mg | 30% | |
* 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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