Spicy Chicken Rolls
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (about 8 ounces)
1/4 cup drained canned chopped green chilies
2 teaspoons chili powder
1/2 teaspoon garlic powder
8 sheets Pepperidge FarmÂ® Frozen Phyllo Dough, thawed
3 tablespoons margarine or butter, melted
Preheat oven to 350Â°F.
In bowl mix chicken, cheese, chilies, chili powder and garlic powder.
Unfold dough. Remove 1 dough sheet leaving remaining dough covered with plastic. Brush with margarine. Repeat with 3 more sheets, stacking each on the top of the previous sheet.
Cut stack in half crosswise into 2 rectangles. Place about 1 cup chicken mixture on long edge of each rectangle. Fold 1 inch of each short edge over chicken mixture. Starting at edge with chicken mixture, roll tightly. Place seam-side down on baking sheet. Brush with margarine. Repeat with remaining sheets and chicken mixture.
Bake for 20 minutes or until golden. Slice each roll into 4 pieces.
Makes 16 appetizers
Tip: If recipe preparation is interrupted, cover dough and plastic wrap with damp towel to prevent dough from drying.