Phyllo Roll with Cranberry Sauce

By cgipe

Ingredients

• 1/3 c chopped celery
• 1 T flour
• 1/3 c chopped green pepper
• 1/4 tsp pepper
• 1/4 c sliced green onion
• 1/3 c melted marg
• 1 1/2 tsp cooking oil
• 1 T bread crumb
• 1 1/2 c diced ham
• 8 sheets phyllo
• 4 oz can mushroom, drain
• 1 beaten egg white
• 1/2 c cheddar cheese

Preparation

Step 1

Cook celery, pepper and onion in hot oil till tender. Drain. Stir in ham, mushrooms, cheese, flour and pepper. Brush margarine and ½ tsp of bread crumbs between each phyllo sheet. Brush top with egg white. Mound ham mixture on phyllo 3” from short edge. Fold in all sides. Roll up from short side with ham mixture. Make diagonal cuts on top.
Place in baking pan. Brush with margarine. Cover and chill 24 hours. Bake 400, 25-30. Slice and serve with sauce:
In saucepan, combine ½ c cranberry-apple drink and 1 T cornstarch. Add 8 oz can jellied cranberry sauce and dash ground cloves. Cook and stir until thick. Cook 2 more minutes. Stir in 1 T margarine until melted.