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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 2 can artichoke hearts, (14-oz ea.) chop
- 1/2 c. mayonnaise
- 1/2 tsp garlic salt
- 1 x egg
- 1 tsp Tabasco sauce
- 3/4 c. Parmesan cheese, grated
- 1 pkt phyllo pastry, (8 oz)
- 1 c. butter, melted Dry bread crumbs
Method
- In a medium-sized bowl, mix together the first six ingredients till well blended.
- Refrigeratetill ready to use.
- Place 1 sheet of the pastry on a work surface and brush on the butter to cover one half of the pastry.
- Sprinkle some bread crumbs over the buttered half.
- Fold the unbuttered half over the buttered half and repeat the procedure.
- Working with the shorter side towards you, place 1 heaping Tbsp.
- of the chilled filling in the center at the end and roll away from you (two rolls).
- Then mix in both sides of the pastry towards the center.
- (This will keep the filling from running out.)
- Continue rolling till you get to the end, always placing the end of the pastry on the bottom.
- Preheat oven to 350 F. Brush the pastry with more butter and place on a baking sheet.
- Bake for 15 min or possibly till golden.
- Let cold slightly.
- Cut and serve.
- YIELD: 8 TO 10 SERVINGS
