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Categories:Viewed: 0 - Published at: 3 years ago
Ingredients
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 (6-ounce) package cremini mushrooms, finely chopped
- 1 onion, finely chopped
- 1/2 teaspoon salt
- 1/2 pound hot Italian turkey sausage, casings removed and crumbled
- 2 ounces reduced-fat cream cheese (Neufchatel), at room temperature
- 1/2 cup reduced-fat shredded Cheddar
- 16 (9 by 14-inch) sheets phyllo dough
Method
- Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the mushrooms, onion, and salt.
- Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes.
- Remove from the heat.
- Stir in the turkey, cream cheese, and Cheddar until well blended.
- Place 1 sheet of phyllo with the short side facing you on a work surface.
- (Cover remaining phyllo with plastic wrap to keep from drying out.)
- Spray the phyllo sheet with nonstick cooking spray.
- Then fold it in half lengthwise and spray again.
- Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo.
- Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll).
- Place the roll, seam side down, on the baking sheet.
- Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
- Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
- Per Serving: Calories 220; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 3 g, Poly Fat 0.6 g) ; Protein 10 g; Carb 23 g; Fiber 1 g; Cholesterol 26 mg; Sodium 555 mg
- Food Network Kitchens created this lightened-up recipe from a user submission.
- Click here to see the original recipe.
- Click here to submit a recipe to be made over.
