A great lunceon dish or a a light supper!

1 tablespoon vegetable oil
4 ounces andouille sausage, or other hot Louisiana sausage, cut into 1/4-inch strips, 2 inches long
1 pound boneless skinless chicken breast, cut into 1/2-inch strips 2 inches long
1/2 cup chopped onions
1 tablespoon chopped garlic
Kosher salt
1/2 cube butter, melted
1 cup mesquite BBQ sauce
1 tablespoon chopped parsley
1 cup grated Mozazrella cheese
4 sheets phyllo dough 4x6 inches

•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

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