| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
6 |
Servings |
INGREDIENTS
|
|
Wonderful! |
| 3 |
tb |
Olive oil |
| 1 |
sm |
CHOPPED onion |
| 1/3 |
lb |
SLICED * FRESH MUSHROOMS |
| 1/4 |
c |
CHOPPED red bell peppers |
| 1/2 |
lb |
COOKED / DRAINED * ROLL BKFST SAUSAGE |
| 1/2 |
lb |
WASH/CHOP/DRAIN fresh spinach |
| 1/4 |
c |
SHREDDED Swiss cheese |
| 4 |
|
SHEET THAWED phyllo dough |
| 1/4 |
c |
MELTED butter |
| 3 |
tb |
DRY bread crumbs |
INSTRUCTIONS
1. HEAT OIL IN MEDIUM SKILLET OVER MED-HIGH HEAT UNTIL HOT. 2. Add onion,
mushrooms, red pepper, and garlic, cook and stir until vegiies are soft. 3.
Stir in sausage, spinach, cheese, salt and pepper. 4. Cook until vegetable
are tender and spinach is cooked. (If you cover it when you first add this
stuff the spinach cooks much faster. 5. SET ASIDE TO COOL. PREHEAT OVEN TO
375 6. Place 1 phyllos sheet on work surface and brush with butter (I use
olive oil instead). 7. Sprinkle with bread crumbs. (I use parmesan cheese
instead). 8. Repeat with remaining phyllo 9. SPREAD SPINACH MIXTURE EVENLY
OVER TOP LAYER OF PHYLLO AND ROLL UP STARTING WITH SHORT SIDE (JELLY ROLL
FASHION. 10. Place on baking sheet (I put tin foil on sheet and spray with
Pam). 11. Brush with remaining butter and sprinkle with remaining bread
crumbs (or alternates) BAKE 15 MINUTES OR UNTIL GOLDEN BROWN. Remove from
oven and let stand for a few minutes before slicing. **I don't use the
expensive sausage since you rinse and drain it anyway. I usually double
this recipe and make 2 rolls at the same time.
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