CHOCOLATE PHYLLO CHIMICHANGA
Ingredients4 bananas, sliced1/2 cup semisweet chocolate chips2 teaspoons cinnamon1 tablespoon sugar20 sheets Athens® Fillo Dough (9”x14”), thawed1/4 cup butter, melted
In medium bowl, combine bananas, chocolate chips and 1 teaspoon of cinnamon. In a small bowl, combine 1 teaspoon cinnamon and sugar.
Evenly divide the filling into 8 portions. In a small saucepan, melt butter over medium heat. Layer 5 fillo sheets, brushing each with melted butter. Cut the width of layered fillo in half. Place filling at one end of fillo strip, leaving 1" from end and 1/2" from each side free of any filling. Fold fillo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of fillo strip. Brush outside of roll with butter. Sprinkle with cinnamon sugar mixture. Repeat process to make 8 rolls.
Bake seam side down, at least 1" apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for 15 - 20 minutes or until golden brown. Serve warm or at room temperature.
Yield: 8 medium rolls