Italian Spring Rolls for Super Eats for Game Day #SundaySupper

• Meat

  • 100 g Pepperoni

• Produce

  • 1 tsp Garlic
  • 1 Green pepper
  • 1 Sweet onion

• Condiments

  • 2 tsp Italian spices paste, dried

• Baking & Spices

  • 16 sheets Phyllo dough
  • 1 Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Butter
  • 1 cup Cheddar, packed grated
  • 1 cup Mozzarella, packed grated

Found on noshingwiththenolands.com

Description

Ingredients

• 1 Tbsp. olive oil
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 sweet onion, thinly sliced
• 2 tsp. Italian spices paste or dried
• 1 tsp. garlic, minced
• Salt and pepper to taste
• 1 cup mozzarella, grated, packed
• 1 cup cheddar, grated, packed
• 100 gm. thinly sliced pepperoni, slivered
• 16 sheets phyllo dough
• Butter, melted

Directions

• In a large fry pan saute the peppers and onions with the garlic and Italian herbs in the olive oil until tender. Season with salt and pepper. Remove from heat and let cool completely.
• When the pepper mixture is completely cool, add the cheeses and the pepperoni.
• Preheat oven to 350F. Lay out one phyllo sheet covering the rest with a damp cloth. Brush the phyllo sparingly with the butter. Lay a second sheet on top. Cut the sheets into four equal squares or quarters. Spoon about 1½-2 Tbsp. of the cheese mixture at the bottom of each square. Roll up and about half way up turn the sides inward to seal. With a small amount of butter seal the roll and place on a rimmed baking sheet. Butter the top of the roll. Repeat until all the rolls are filled.
• Bake for 10-12 min. until phyllo is browned. Let rest 5 min. and then serve with pizza sauce for dipping.