Chicken-andouille strudel

Yield: 4 servings

Measure Ingredient
¾ cup Diced, cooked chicken
¼ cup Cooked, crumbled andouille
\N \N Sausage
2 tablespoons Chopped green onions, plus
\N \N Extra for garnish
½ cup Homemade or prepared
\N \N Barbecue sauce
\N \N Creole spice
2 \N Sheets phyllo dough
\N \N Oil, for drizzling
2 tablespoons Grated Parmesan cheese

Preheat oven to 375 degrees. Combine chicken, sausage, green onions and 2 tablespoons of barbecue sauce, mix well and season with Creole spice, to taste. Stack phyllo dough sheets on top of each other and cut into 4 long, even strips. Mound a quarter of chicken filling on bottom of each strip. Roll up like an eggroll, tucking in sides to prevent filling from leaking. Transfer rolls to a baking sheet, drizzle with a little oil and sprinkle with Creole spice. Bake 12 minutes until lightly-browned and crispy. Heat remaining barbecue sauce, spoon onto 4 plates and top with chicken roll. Sprinkle with green onions and Parmesan cheese, to garnish.

Yield: 4 servings


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