Tag Archives: fillo dough

Buffalo Chicken Phyllo Rolls

Buffalo Chicken Phyllo Wraps

After preparing loads of delicious recipes containing buffalo sauce for my friends graduation party this weekend, I caught the “Buffalo Sauce Bug” and decided to come up with a totally new recipe featuring the delicious sauce!

Buffalo Chicken Phyllo Rolls

I had a roll of phyllo dough in the fridge, so I decided to wrap the buffalo chicken in the flakey, delicious exterior, then pack the inside with some my favorite buffalo sauce accouterments like blue cheese and carrots!

Buffalo Chicken Phyllo Wraps

The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!

Buffalo Chicken Phyllo Roll Ingredients

Ingredients

  • 20 sheets phyllo dough
  • 1/4 cup olive oil
  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce
  • 1/2 cup carrots (shredded)
  • 1/2 cup  pepperoncinis (sliced)
  • 1/4 cup blue cheese crumbles
  • 1/4 cup blue cheese dressing (optional – for dipping)

Begin by dividing the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.

Phyllo Dough

Next, mix the buffalo sauce with the shredded chicken, then place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.

Buffalo Chicken Phyllo Dough

Next, top with the carrots, pepperoncinis and blue cheese crumbles.

Buffalo Chicken Phyllo Rolls

Slice the phyllo dough in between each section.

Buffalo Chicken Phyllo Rolls

Begin by folding the short sides of the phyllo dough over the filling.

Buffalo Chicken Phyllo Wraps

Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil. Repeat until all 6 are complete.

Buffalo Chicken Phyllo Wraps

Place in the oven at 400° for 15 minutes.

Buffalo Chicken Phyllo Dough

Crispy, golden perfection!

Buffalo Chicken Phyllo Rolls

Slice in half and serve with blue cheese dressing on the side.

Buffalo Chicken Phyllo Wraps

While I enjoyed these for dinner tonight with my roomie, I will definitely double the recipe, cut them in half and serve them as hors d’oeuvres at my next party!

Buffalo Chicken Phyllo Rolls

Who wants to be invited to that party? 😉

Buffalo Chicken Phyllo Wraps

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: Use a gluten-free phyllo dough to make this recipe gluten-free. Foodista has a recipe for gluten-free phyllo dough here.

Buffalo Chicken Phyllo Rolls

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 rolls

Buffalo Chicken Phyllo Rolls

Ingredients

  • 20 sheets phyllo dough
  • 1/4 cup Enzo Olive Oil
  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce
  • 1/2 cup carrots (shredded)
  • 1/2 cup pepperoncinis (sliced)
  • 1/4 cup blue cheese crumbles
  • 1/4 cup blue cheese dressing (optional – for dipping)

Instructions

  1. Begin by dividing the phyllo dough into two stacks of 10 sheets.
  2. Brush each sheet of phyllo dough lightly with olive oil.
  3. Next, mix the buffalo sauce with the shredded chicken.
  4. Place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.
  5. Next, top with the carrots, pepperoncinis and blue cheese crumbles.
  6. Slice the phyllo dough in between each section.
  7. Begin by folding the short sides of the phyllo dough over the filling.
  8. Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil.
  9. Repeat until all 6 are complete.
  10. Place in the oven at 400° for 15 minutes.
  11. Slice in half and serve with blue cheese dressing.
http://whitneybond.com/2013/05/13/buffalo-chicken-phyllo-rolls/

White Chocolate Raspberry Phyllo Rolls

White Chocolate Raspberry Phyllo Rolls

Last week I took a night off from cooking dinner and was treated to a delicious meal at my friend Crystals house. Of course I couldn’t show up empty-handed so I offered to bring dessert!

I had phyllo dough in my fridge and white chocolate chips in my pantry so I decided to bring them together with tart raspberries.

White chocolate and raspberry are a perfect combination in this delicious dessert pastry.  Flakey phyllo dough encompasses the tasty pair for sweet perfection.

Raspberry White Chocolate Fillo Roll Ingredients

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (makes 10 phyllo rolls)

  • 1 cup raspberries
  • 1 tsp cornstarch
  • ½ tsp lemon juice
  • ¼ cup sugar
  • 10 sheets phyllo dough
  • olive oil cooking spray
  • 1/3 cup white chocolate chips

Start by combining the raspberries, cornstarch, lemon juice and sugar in a small bowl.

Sweet Raspberries

Lay out the phyllo dough and spray the top sheet with cooking spray.

How to oil phyllo dough

Start from the top and fold the phyllo dough in half.

Phyllo Dough

Next, place the raspberries 1 inch from the edge.

Sweet Red Raspberries in Phyllo Dough

Place the white chocolate chips on top.

White Chocolate Raspberry Phyllo Rolls

Next, fold in the sides of the phyllo dough.

How to roll phyllo dough

Then roll the dough into a cylinder shape and spray the top with cooking spray. Repeat the above steps 9 times.

Phyllo Rolls

Place the phyllo rolls in a 400° oven for 10-12 minutes.

Baked Raspberry Chocolate Fillo Rolls

Remove from the baking stone and serve.

White Chocolate Raspberry Dessert Rolls

A-M-A-Z-I-N-G!

White Chocolate Chip Raspberry Fillo Rolls

These are a quick and simple dessert with minimal ingredients that are perfect for taking to parties or serving as a weeknight after-dinner dessert!

White Chocolate Raspberry Phyllo Rolls

Now it’s time to dig in!

Dessert Phyllo Rolls

♣ Vegetarian Option: This recipe is vegetarian and vegan.

♦ Gluten Free Option: Foodista has a recipe for gluten-free phyllo dough here.

Roasted Vegetable Vegan Pizza

So excited because today marks the first day of “Meatless May”!!!  Yes, the next 31 days are dedicated to all my veggie lovers, vegans and vegetarians looking for some new yummy recipes minus the meat!

Part of my inspiration for this month was the fact that my roommate recently decided to “go vegan” so I found myself attempting to make recipes for him!  I thought it was downright impossible at first, no butter, no eggs, no milk, no CHEESE, heaven forbid!  But it has actually become a fun challenge to create something flavorful and filling without all these ingredients!

Not all the recipes this month will be vegan (I can’t go a whole month without cheese, come on people!) but I will include a few in hopes that you all will embrace them and see how delicious vegan can be!

Never fear my carnivorous friends, while I usually post a “vegetarian option” at the bottom of each post, this month I’ll post an “add the meat” option for each recipe as not to exclude any of my meat lovers!

This first recipe is my favorite vegan dish so far!  Someone once said:  “Pizza is a lot like sex. When it’s good, it’s really good. When it’s bad, it’s still pretty good.” Pretty much true, some pizza is amazing, some is really good and some is pretty good and that’s all, there’s just no such thing as bad pizza!

Ingredients (makes 1 pizza – serves 2)

  • 1 large tomato (sliced)
  • 8 cloves garlic
  • 1 large onion (sliced)
  • 3 tbsp olive oil (divided)
  • 2 tbsp balsamic vinegar (divided)
  • 1 tsp italian seasoning
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil (sliced)
  • 1 tbsp brown sugar
  • 10 sheets phyllo dough

Start by roasting the tomatoes and garlic. Line a baking sheet with foil and place tomatoes evenly in rows with cloves of garlic in between. Drizzle 2 tbsp olive oil and 1 tbsp balsamic vinegar on top.  Next sprinkle italian seasoning and black pepper evenly, then top with strips of basil.

Roast at 425° for 40 minutes.

Now it’s time to caramelize the onions.

Heat 1 tbsp olive oil in a large skillet, then add the sliced onions.

Once onions become transparent add 1 tbsp balsamic vinegar and brown sugar.

Cook down until all liquid is absorbed and onions are a golden brown color.

Once cooked completely set to the side.  Now remove the roasted tomatoes from the oven.

Set to the side and prepare the phyllo crust. You want to make sure all of your ingredients are ready to go before you make the crust so that the phyllo dough does not dry out.

Lay the 10 sheets on top of each other and fold in half.  One at a time fold down the sheets of dough.

Brush (or spray) each layer with olive oil.  I chose the spray method for a faster process which is less likely to dry out the dough.

Repeat until all layers except the top have been coated then repeat on the other half. Finally coat the top and fold edges in to make the crust.

Once all edges are folded in spray or brush the crust with olive oil.

Start by topping with the caramelized onions.

Next, top with the roasted tomatoes and garlic.

Place into the 425° oven for 15 minutes or until the crust is brown and crispy.

Cut into square slices and serve!

This pizza is packed with flavor, light and crispy!

♣ “Add the Meat” Option: Cooked Pepperoni, Italian Sausage or Canadian Bacon could be added between the onions and tomatoes for meat lovers!