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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Twisted in a crisp phyllo wrapping, these sweet and sour appetizers look like little firecrackers. Found in the Betty Crocker's Low Fat Cooking. Ingredients:
1 teaspoon safflower oil |
1/2 lb ground turkey |
1 cup cabbage (finely chopped) |
1/2 cup carrot (shredded) |
2 tablespoons green onions (finely chopped) |
1 tablespoon chili paste |
1 tablespoon white wine |
1 teaspoon cornstarch |
1 cup sweet and sour sauce |
14 sheets frozen phyllo dough, leaves 13x9-inch (thawed) |
1 tablespoon safflower oil |
1 teaspoon safflower oil |
Directions:
1. Heata 1tsp. oil in 10 inch skillet.
2. Cook ground turkey, cabbage, carrot, and onions in oil over medium heat for about 5 minutes, stirring frequently until turkey is done and veggies are tender crisp; stir in paste.
3. Mix wine and cornstarch ; stirring into turkey mixture.
4. Cook uncovered, stirring occasionally, until slightly thickened.
5. Heat oven to 375°F.
6. Cut phyllo leaves crosswise in half. Cover with damp cloth to keep from drying out.
7. Place 1 piece phyllo on flat surface, brush with small amount of oil', top with 2nd piece phyllo.
8. Place about 2 TBS turkey mixture on short end of phyllo; shape into about 4 log.
9. Roll up phyllo and turkey mixture. Twist phyllo 1 from each end to form firecracker shape.
10. Repeat with remaining phyllo and turkey mixture.
11. Brush firecrackers with remaining oil.
12. Bake on ungreased cookie sheet 18-22 minutes or until phyllo is crisp and golden brown.
13. Serve with sweet and sour sauce.
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