These savory hors d’oeuvres cut fat as well as cleanup time by eliminating the need for a deep fryer.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 1 DOZEN
1/2 pound turkey Italian sausage links, casings removed
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
1 garlic clove, minced
1/2 cup shredded cheddar cheese
8 sheets phyllo dough (14 inches x 9 inches)
12 whole chives, optional
1. Crumble the sausage into a large nonstick skillet; add onion, red pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in cheese; cool slightly.
2. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Cover with a second sheet of phyllo: coat with cooking spray. (Until ready to use, keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out.) Cut widthwise into three 4-in. strips, discarding trimmings. Top each with 2 rounded tablespoons of sausage mixture; fold bottom and side edges over filling and roll up. Repeat with remaining phyllo and filling.
3. Place seam side down on an ungreased baking sheet. Bake at 425° for 5-6 minutes or until lightly browned. Tie a chive around each bundle if desired. Serve warm.
PER SERVING 1 bundle equals 67 cal., 3 g fat (2 g sat. fat), 15 mg chol., 168 mg sodium, 5 g carb., trace fiber, 5 g pro. Diabetic Exchanges: 1 lean meat, 1/2 fat.