Ham Phyllo Roll With Cranberry Sauce
This recipe is made the day before, chilled 24 hours and cooked just before
It must be chilled up to 24 hours ahead of time.
1/3 cup chopped celery
1/3 cup chopped green pepper
1/4 cup sliced green onions
1 and 1/2 teaspoon cooking oil
1 and 1/2 cups (7 oz.) diced fully-cooked ham
One 4 oz. can mushroom pieces, drained
1/2 cup shredded cheddar or Monterey jack cheese (2 oz.)
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
1/3 cup unsalted butter or margarine, melted
1 tablespoon fine dry bread crumbs
8 sheets frozen phyllo dough (18 x 14 inch rectangles), thawed
1 beaten egg white
1 Recipe Cranberry Sauce
Cook celery, green peppers and onion in hot oil until tender. Drain well.
Stir in ham, mushrooms, cheese, flour and pepper.
Lightly brush some of the butter and sprinkle 1/2 teaspoon of the bread crumbs
between each phyllo sheet, stacking sheets. Brush the top sheet with
beaten egg white. Mound ham mixture on phyllo dough stack, parallel to and
about 3 inches from one of the shorter (14" side) edges of the dough
Fold the 3-inch edge of dough over the ham mixture. Fold in about 1 and
1/2 inches on each of the longer sides (18" side). Then roll up the dough
stack, beginning with the short end, with the edges underneath.
Make shallow cuts in diagonal criss-cross fashion across the top.
Place roll in 13 x 9 x 2-inch pan.
Brush with more butter. Cover and chill up to 24 hours.
When ready to serve, uncover and bake in 400 degree oven 25-30 minutes or until
Slice and serve with Cranberry Sauce
1/2 cup cranberry-apple drink
1 tablespoon cornstarch
8 oz. can jellied cranberry sauce
Dash of ground cloves
1 tablespoon butter or margarine
In small saucepan, combine cranberry-apple drink and cornstarch.
Add jellied cranberry sauce and dash of cloves.
Cook and stir until thickened and bubbly.
Cook and stir 2 more minutes.
Stir in butter until melted.
Makes about 1 and 1/3 cup sauce
Serve over Phyllo Roll