Preheat the oven to 375 degrees F.
In a saute pan, over medium heat, add the oil. Season the chicken salt and pepper. When the oil is hot, add the chicken and stir fry for about 2 to 3 minutes, stirring constantly. Add the andouille and stir fry for 2 minutes. Add the onions and garlic and saute for 5 minutes. Season with salt and cayenne. Add 1/2 cup of the BBQ sauce, parsley and simmer for 1 minute. Remove from the heat and cool the mixture completely.
Stack the four sheets of phyllo dough one top of each other and cut all into thirds. You will have a total of 12 sheets. Divide the sheets into four 3-sheet stacks. Keep the phyllo covered with a damp towel to prevent the phyllo from drying out.
Lightly brush the top of each stack with the melted butter.
Put 1/4 cup of the chicken and sausage mixture on the bottom edge of each stack of phyllo. Fold two sides of the phyllo toward the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo securely, pressing each to close. Lightly brush each strudel with oil.
Line a baking sheet with parchment paper or greased foil. Place the fillo wraps on the paper, about 2 inches apart and bake for 15 minutes or until golden brown. Remove from the oven and cut each roll-up in half at a diagonal and serve each with the remaining BBQ sauce and grated cheese.
Yield: 4 servings
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection