Cream
cheese, Monterey Jack, olives, and diced turkey breast baked
in phyllo dough. Recipe submitted
by Mary Bayramian of Laguna Beach, California.
Turkey Phyllo
Triangles
1 pound dough, frozen
phyllo (defrosted)
1/2 pound butter, melted (use only clarified portion)
3 cups Honeysuckle White Turkey Breast, cooked and diced
8 ounces cream cheese (at room temperature)
1/2 cup Monterey Jack cheese, shredded
1/2 cup olives, pimiento filled, green
1/2 teaspoon salt
Black pepper, freshly ground to taste
Preheat oven to 400°F.
In a bowl, combine cream
cheese and egg, then beat until smooth. Add turkey, cheese, olives,
salt, and pepper. Mix thoroughly.
Place phyllo sheets on
a flat surface and cover with a damp cloth to keep from drying
out. Stack two sheets of dough and brush top with 2 tablespoons
of melted butter. Fold in half length-wise and place two heaping
tablespoon of filling in corner of strip. Pick up adjacent corner
and fold over filling, forming a triangle, and continue folding
in triangle form to end of strip. Trim any ragged edges. Repeat
with remaining dough, butter and filling to make 10 triangles
from each two sheets of dough. Place folded side down on ungreased
baking sheets and drizzle top of triangles with a little butter.
Bake at 400°F for
20 minutes.
Makes 10 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
Cream
cheese, Monterey Jack, olives, and diced turkey breast baked
in phyllo dough. Recipe submitted
by Mary Bayramian of Laguna Beach, California.