Turkey Cigars with Cranberry-Dijon Dipping Sauce |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 24 |
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With or without the dipping sauce, this crunchy crowd-pleaser is tasty. The cranberry-Dijon sauce gives the fun snack plenty of tang.Donna-Marie Ryan, Topsfield, MA Ingredients:
1/2 pound ground turkey |
4 teaspoons grated parmesan cheese |
2 teaspoons minced fresh parsley |
2 teaspoons jellied cranberry sauce |
2 teaspoons ground walnuts, divided |
1 teaspoon honey |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
12 sheets phyllo dough (14 inches x 9 inches) |
6 tablespoons butter, melted |
dipping sauce: |
1/2 cup jellied cranberry sauce |
1/4 cup dijon mustard |
Directions:
1. In a small skillet, cook turkey over medium heat until no longer pink; drain. Remove from the heat. Stir in the cheese, parsley, cranberry sauce, 1 teaspoon walnuts, honey, mustard, salt and pepper.
2. Place one sheet of phyllo dough on a work surface with a long side facing you; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Cut the stack widthwise into four strips. Place 2 tablespoons turkey mixture along one long side of each strip; roll up tightly. Pinch edges to seal. Cut roll in half; place seam side down on an ungreased baking sheet. Repeat. Brush tops with butter; sprinkle with remaining walnuts.
4. Bake at 425° for 10-12 minutes or until golden brown. For dipping sauce, in a microwave, heat cranberry sauce until softened. Stir in mustard. Serve with appetizers. Yield: 2 dozen (1 cup sauce).
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