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Sausage Phyllo Rolls

My brother shared his recipe for appetizer rolls with me years ago, and they’ve been a family favorite ever since. The delicate phyllo dough wraps around a hearty sausage filling. —Katty Chiong, Hoffman Estates, Illinois
  • Total Time
    Prep: 40 min. + cooling Bake: 10 min.
  • Makes
    about 4-1/2 dozen


  • 3/4 pound bulk Italian sausage
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped fresh mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries or raisins
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 20 sheets phyllo dough (14x9 inches)
  • 1/2 cup butter, melted
  • 1-1/3 cups fresh baby spinach
  • 1/4 cup julienned roasted sweet red peppers
  • 1 egg, lightly beaten


  • Preheat oven to 400°. In a large skillet, cook sausage, onion, celery, mushrooms and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in walnuts, cranberries, sugar, pepper and cayenne. Remove from pan; cool completely.
  • Place one sheet of phyllo dough on a work surface; brush lightly with butter. Layer with four additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • Arrange 1/3 cup spinach, a fourth of the sausage mixture and 1 tablespoon roasted peppers in a narrow row across bottom of phyllo within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat three times. Place rolls on a 15x10x1-in. baking pan, seam side down.
  • Cut rolls diagonally into 1-in. pieces (do not separate). Brush tops with remaining butter; brush again with beaten egg. Bake 10-12 minutes or until golden brown.
Nutrition Facts
1 appetizer: 50 calories, 4g fat (2g saturated fat), 11mg cholesterol, 75mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.

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