It's
hard to believe we can eat such a super flaky
and crispy pastry crust and still have it be
so low in fat and calories.
10
(9
x 13-inch) sheets phyllo (filo) dough
7-1/2
slices
fat-free Swiss cheese, cut into quarters
2-1/2
ounces
dried chipped beef
1
teaspoon
dried parsley
Preheat
oven to 350 degrees.
Spray
a cookie sheet with nonfat cooking
spray.
Use
two sheets phyllo dough at a time.
Cover
the remaining sheets to be used with a
slightly damp cloth so they won't dry
out.
Place
5 quartered pieces cheese along the edge
of the 9-inch side of the phyllo dough.
Place
4 slides dried chipped beef on top of
the cheese.
Very
tightly roll up the phyllo dough sheet
like a jelly roll, starting at the end
with the cheese and beef.
Spray
the outside of the roll with nonfat
cooking spray to help seal the crust
closed.
Sprinkle
the top of the roll lightly with dried
parsley.
With
a very sharp knife cut the roll into
four pieces.
Place
the rolls on the prepared cookie sheet
seam side down. Rolls can be set close
together; however, do not let them touch
each other.
Bake
for 7 minutes or until golden brown.
Note:
A 16-ounce box of phyllo (filo) dough
either has 2 (8-ounce) packages in it
that measure 9 x 13 inches each or one
(16-ounce) package that measures 9 x 26
inches. If you have the larger size,
simply cut the entire package of phyllo
dough in half to obtain two 9 x 13-inch
stacks of phyllo dough and save the
extra sheets for later use.
Preparation time:
10 minutes