These fillo rolls stuffed with roast turkey and other Thanksgiving staples offer a delicious new way to use your holiday leftovers or use as Thanksgiving appetizers.
- 12 sheets Athens® Fillo Dough (9″ x 14″), thawed
- 1 cup mashed potatoes
- 2 tablespoons cranberry sauce
- 3/4 cup roast turkey, coarsely chopped or sliced into small pieces
- 2 teaspoons gravy
- 1/2 cup stuffing
- Cooking spray
- Thaw one roll of fillo, following thawing instructions on package. Preheat oven to 375ºF.
- Unroll and cover fillo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of fillo on cutting board and lightly coat with cooking spray. Repeat with two more sheets of fillo. Do not spray the top sheet.
- Make three more stacks in the same manner. Cut each stack of fillo in half widthwise to create two 7” x 9” pieces. You will now have eight stacks. Place each stack with the shorter side near you. Divide the next five ingredients evenly between the eight fillo stacks. Center the potatoes approximately 2” from the short end of dough, leaving approximately 1 1/2” on either side. Follow the potatoes with layers of cranberry sauce, turkey, gravy and stuffing. Lift the bottom two inches of dough up and over the filling. Fold the two sides in and roll the filling to the end of the fillo. Place each roll seam-side down on a baking tray. Lightly coat rolls with cooking spray. Reroll unused fillo sheets and follow storing instructions on package.
- Bake gobbler rolls for 15 to 20 minutes or until golden brown. Serve warm.
Gobblers can be formed in advance and frozen in an airtight container. Do not defrost before baking.
Serving Size: 1 roll (76g); Calories: 130; Calories from Fat: 20; Total Fat: 2.5g; Saturated Fat: 0g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 310mg; Dietary Fiber: 1g; Total Carbohydrate: 21g; Sugars: 3g; Protein: 4g; Vitamin A: 2%; Vitamin C: 0%; Calcium: 2%; Iron: 4%