Sausage Rolls
The spicier the sausage, the more flavorful these rolls will be. They're perfect for a special occasion.
MAKE AHEAD
INGREDIENTS | SERVES 12–14
- 1 pound ground pork sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (8-ounce) package cream cheese, softened
- ½ cup low-fat sour cream
- 1 teaspoon dried thyme leaves
- 24 (9″ × 15″) sheets frozen phyllo dough, thawed
- ¼ cup butter, melted
In large pan, cook sausage, onion, and garlic until sausage is browned, stirring to break up meat. Add bell pepper; cook and stir for 3 minutes longer. Drain well and set aside to cool for 30 minutes.
In large bowl, beat cream cheese until fluffy; gradually beat in sour cream. Stir in sausage mixture and thyme.
Place one sheet phyllo on work surface; brush with butter. Layer another sheet of phyllo on top. Repeat, making a stack of six sheets. Place ¼ of sausage mixture on long side of stack. Roll up, then brush with butter. Place on cookie sheet.
Repeat with remaining phyllo, butter, and sausage mixture. At this point you can refrigerate the rolls for 18–24 hours.
Preheat oven to 375°F. Bake the rolls for 12–18 minutes or until browned and crisp. Remove from oven, let stand for 5 minutes, then cut into 1-inch rolls.
