This recipe features mozzarella cheese and corn chowder rolled into the middle of phyllo dough and baked for a unique appetizer.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
85 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven until golden brown, 25 to 30 minutes. Cut into bite sized pieces to serve.
