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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is one of my favorite recipes from Pepperidge Farms. Ingredients:
2 cups chopped cooked chicken |
2 cups shredded monterey jack cheese (about 8 ounces) |
1/4 cup drained canned chopped green chili |
2 teaspoons chili powder |
1/2 teaspoon garlic powder |
8 sheets frozen phyllo dough, thawed |
3 tablespoons margarine or 3 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°F.
2. In bowl mix chicken, cheese, chilies, chili powder and garlic powder.
3. Unfold dough.
4. Remove 1 dough sheet leaving remaining dough covered with plastic.
5. Brush with margarine.
6. Repeat with 3 more sheets, stacking each on the top of the previous sheet.
7. Cut stack in half crosswise into 2 rectangles.
8. Place about 1 cup chicken mixture on long edge of each rectangle.
9. Fold 1 inch of each short edge over chicken mixture.
10. Starting at edge with chicken mixture, roll tightly.
11. Place seam-side down on baking sheet.
12. Brush with margarine.
13. Repeat with remaining sheets and chicken mixture.
14. Bake for 20 minutes or until golden.
15. Slice each roll into 4 pieces.
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