Phyllo… nothing more than phyllo… he sang in his best Morris Albert voice…

Well… I did have phyllo in the freezer taking up space, so I thought it was time to put it to use. My original plan was to just wrap it around hot Italian sausage links and bake – a bit like a big pig-in-a-blanket – but once I walked into the kitchen, the idea changed completely.

I had red peppers, I had mushrooms, I had cheese… I kinda figured a chopped filling would work better – and be easier to eat. Since I didn’t do the other, I’ll never know if I was right – but this came out so good I won’t worry about it…

I finely-diced a red pepper and sauteed it in a drizzle of olive oil. Next went in about 4 ounces of white mushrooms, also finely-chopped. When it was all fairly well-cooked, I added 4 links of hot Italian sausage I had removed from their casings and crumbled. A pinch of salt and pepper were the only seasonings.

Into the ‘fridge to cool.

01-12-13-sausage-roll-1

 

When it was cool, I laid out two sheets of phyllo – it was a bit old and crumbly from sitting in the freezer and 2 sheets was easier to work with than one at a time – and buttered it, placed about a fourth of the filling at one end, and added sliced fontina cheese.

I then folded the sides in, buttered them, and rolled them up, burrito-style. More butter on top, sprinkled with sesame seeds, and into a 400° oven about 20 minutes.

These were fun. They tasted great, had lots of great textures, were crispy and gooey at the same time.

I’m thinking this may be a fun way to re-purpose leftovers…

So many possibilities, so few meals…