Corn Chowder Phyllo Rolls1 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“I always have bunches of leftover corn chowder! This is a great appetizer everyone will enjoy.” - by Mistletoes
Original recipe yields 2 rolls
- 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.
- 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.
- 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.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cut into bite sized pieces to serve.
Amount Per Serving (16 total)
- 85 cal
- 6 g
- 5.6 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I made these for a group of friends last night and every one loved them. The key is to make sure they are bite sized - you must put the whole piece in your mouth or you'll make a mess! I spread 1/3 ..." See morecup of mozzerella on each side, instead of the 1/4c that the recipe called for just to make the bites a bit sturdier. I spread the mozzerella around the phyllo dough, kind of like a barrier, to help keep the chowder from seeping out. Will definitely use again and may tweak for other flavors."
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