Crispy Potato & Cheese Phyllo Rolls
These Crispy Potato & Cheese Phyllo Rolls are a simple appetizer that looks a little fancy but is easy to make.
Servings: 12 Servings
Calories: 233kcal
Ingredients
- 2 medium russet potatoes peeled and cubed
- 1 teaspoon salt
- 1/2 cup mozzarella cheese
- 1/2 cup butter melted
- 1 tablespoon olive oil
- 1 package phyllo dough
Instructions
- Boil the potatoes until tender. Let cool slightly before smashing. Add the salt, mozzarella cheese, and about 2 tablespoons of the melted butter. Stir to combine.
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- Lay a sheet of the phyllo dough out on a work surface.
- Mix the olive oil into the remaining butter. Brush mixture onto the dough.
- Cut it into 4 squares. Then flip two squares over to make double sheets. You should have two squares now.
- Add about 2 tablespoons of the potato filling in a line across the long edge of the dough nearest you. Fold the ends in and roll tightly.
- Bake for 15 minutes, until crispy and golden brown.
Nutrition
Calories: 233kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 468mg | Potassium: 182mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg