Egg, Sausage and Phyllo Roll-Ups
25Prep Time Minutes
45Total Time Minutes
8Number of Ingredients
PAM® Butter No-Stick Cooking Spray
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/2 cup shredded reduced fat sharp or mild Cheddar cheese
1/4 cup softened fat free cream cheese (1/4 cup= about 1.5 ounces)
2 tablespoons chopped green onions
2 tablespoons fat free milk
1/8 teaspoon granulated garlic
20 sheets frozen phyllo dough, thawed (14x9-inch sheet)
1/4 cup Pure Wesson® Canola Oil
2 frozen Banquet® Brown 'N Serve(tm) Turkey Sausage patties, chopped
Salsa and light sour cream, optional
|% Daily Value|
|Total Fat||20 g||31%|
|Saturated Fat||4 g||18%|
|Dietary Fiber||1 g||4%|
|Vitamin C||1 mg||1%|
|Vitamin A||778 iu||16%|
Preheat oven to 425°F. Lightly spray baking sheet with cooking spray; set aside.
Spray 2-cup glass measure with cooking spray. Add Egg Beaters; cover. Cook in microwave on HIGH 1 minute; stir with fork. Cook 45 seconds more or until center is set. Break cooked Egg Beaters into bite-size pieces; set aside.
Combine Cheddar cheese, cream cheese, onions, milk and garlic in small bowl; set aside.
Place 1 phyllo sheet on flat work surface; brush lightly with oil. Working quickly, repeat layering 9 more phyllo sheets, brushing each sheet with more oil.
Spread half of cheese mixture on top of stacked phyllo sheets. Top with half of sausage and half of cooked Egg Beaters. Roll stack of sheets jelly-roll fashion. Place seam-side down on prepared baking sheet. Repeat with remaining ingredients resulting in 2 roll-ups.
Bake 12 to 15 minutes or until phyllo is golden brown. Serve with salsa and sour cream, if desired.
To prevent dry, cracked phyllo, cover remaining sheets with damp paper towel or cloth and work quickly.
Phyllo can be found in the freezer section of the supermarket.