Phyllo Turkey Rolls

This recipe can be used with either ground turkey or ground chicken.  I've used both and they are equally tasty.  The phyllo dough makes this dish the bomb, so don't be intimidated by it.  It gives the rolls a delicious crunchy, salty opening.

Phyllo Turkey Rolls:
adapted from Rachel Ray 2005

1 package ground turkey or ground chicken
6 thinly sliced scallions
1 1/2 cups grated sharp cheddar cheese
1-2 garlic cloves, minced
3 tablespoons salsa (optional)
kosher salt
fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4-5 tablespoons unsalted butter, melted

Preheat oven to 400 degrees

In a bowl, combine the ground turkey (or chicken), scallions, cheddar cheese, garlic and salsa.  Season with salt and pepper.  Transfer mixture to a sealable plastic bag.  Trim end of one bottom corner of bag to make a piping bag for mixture.  Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long end closest to you on your kitchen counter.  Brush entire surface liberally with the melted butter.  Season with salt and pepper.  Place another sheet of phyllo on top, brush again with butter and season with salt and pepper.  Repeat with third sheet of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet.  Squeeze half the chicken mixture from the bag while moving along in a straight line from left to right. 

Roll the front edge of the phyllo sheet away from you, encasing the mixture.  Continue until you have completed a long roll.  Tuck the ends in.  Brush the outside surface of the log with melted butter.  Season with salt. 

Transfer log to a baking sheet lined with a silpat with the seam side down. 

Repeat process with remaining phyllo sheets and turkey mixture. 

Bake for 15-20 minutes.  Logs should feel firm to the touch. 

Sorry for the poor quality of this final picture. 

 My camera died before the cooking process was complete and I had to get out my iPhone!