Description
These small and crispy rolls filled with kalamata olives and goat cheese pack a big punch at parties — and they can be prepared ahead of time to fit your busy schedule.
Ingredients
- 20 sheets Athens® Phyllo Dough (9 x 14 ), thawed
- 1 cup pitted kalamata olives, chopped
- 1 cup crumbled Chevre (goat) cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons fresh oregano, chopped
Directions
In a medium bowl, combine olives and goat cheese, mixing lightly. In a small saucepan, melt the butter with oil over medium heat. Layer 5 Phyllo sheets, brushing each with butter-oil mixture. Cut the width of layered Phyllo into 4 strips. Place about 1 1/2 tablespoons of filling at one end of Phyllo strip, leaving 1″ from end and 1/2″ from each side free of any filling. Fold Phyllo up over the filling to form a roll. Fold edges in to enclose the sides. Roll up to the end of the Phyllo strip. Brush outside of roll with butter-oil mixture. Repeat three times for a total of 16 rolls. Place rolls seam side down, 1″ apart, on ungreased cookie sheet or baking pan. Bake in preheated 350°F oven for 15 to 20 minutes or until golden brown. Sprinkle the top of the rolls with oregano, Serve warm or at room temperature.
Nutrition
Serving size: 1 piece (39g), Amount per serving: Calories 130, Calories from Fat – 70, Total Fat –8g, Saturated fat – 3g, Trans Fat – 0g, Cholesterol –15mg, Sodium – 220mg, Dietary Fiber – 0g,Total carbohydrate -10g Sugars – 1g, Protein – 3g, Vitamin A – 6%, Vitamin C – 0%, Calcium – 4%, Iron 0%
Tips
TIPs:
• Try some of the many flavored goat cheeses which are complimentary to Kalamata olives such as garlic and herb.
• Appetizers can be made in advance and frozen in airtight containers. Do not defrost before baking.
