Corn Chowder Phyllo Rolls

Ingredients

• Servings: 2
• 6 sheets phyllo dough
• 6 tablespoons melted butter
• 1/2 cup shredded mozzarella cheese
• 1 1/2 cups corn chowder

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a baking sheet with shortening. place the phyllo sheets between two pieces of waxed paper and top with a damp cloth.
• place a large piece of waxed paper on a flat surface. place one sheet of the phyllo dough on the waxed paper; use a pastry brush to spread melted butter over the sheet to coat in a thin layer, starting on the edges and working your way to the center. place a second sheet of phyllo dough atop and repeat the brushing with butter; top the second sheet with a third sheet and again brush with butter. repeat the process with the remaining three sheets and butter so you have two stacks of three sheets of buttered phyllo dough.
• arrange about 1/4 cup of the mozzarella cheese along one edge of each of the phyllo dough stacks. spread 3/4 cup of the corn chowder along side each line of mozzarella cheese. roll each of your phyllo dough stacks into a long roll with the fillings in the center; brush the tops of each roll with melted butter. place the rolls on the prepared baking sheet.
• bake in the preheated oven until golden brown, 25 to 30 minutes. cut into bite sized pieces to serve.