Friday, November 29, 2013

Thankful Eggs Rolls

Thankful Eggs Rolls

I have a fridge full of food that I spent over 12 hours preparing and my grocery budget is out of control. It's time to get creative with leftovers. You can stuff these egg rolls with just about anything from your Turkey Day table, including cheese! 

1 package frozen phyllo sheets 
1/2 cup melted Lucky Layla Golden Butter  
1/4 cup cranberry sauce 
2 cups leftover turkey, chopped 
1 tablespoon fresh rosemary, finely chopped 
1 tablespoon mayo 
Salt and pepper, to taste 
6 oz Greens Creek Gruyere, cut into 8 slices  
American Spoon Cranberry Mustard

*Makes 8 egg rolls 

Combine turkey, mayo, rosemary, salt and pepper for turkey filling. Place 1 phyllo sheet on surface, brush with butter. Repeat with 2 more phyllo sheets to make stack of 3 sheets, brushing each layer with butter. Place 1/4 cup turkey, Greens Creek and 1 teaspoon of cranberry sauce in center of phyllo sheets. Roll up, folding in edges. Lightly brush outside with butter. Place egg roll, seam side down, on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture. Bake 10 minutes and broil for an additional 5 minutes until golden brown. Serve warm with cranberry mustard.

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