Savory phyllo rolls are quick, delicious, crispy rolls with a gooey filling that you can customize with the ingredients you prefer. You know I love phyllo dough, and like puff pastry, it is always in my fridge; it always saves my lunches, dinners, appetizers, and various parties, even at the last minute. Today, I wanted to prepare some delicious and easy savory phyllo rolls with a simple and tasty filling of ham and mozzarella. You can bake them in the oven or in an air fryer; you don’t need eggs, and you can make them in just a few minutes!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz cooked ham
- 5.3 oz mozzarella
- 1 package phyllo dough
- to taste sesame seeds
Steps
Savory phyllo rolls are very simple and quick to prepare. First, take a sheet of phyllo dough, spray it with a little oil, overlap a second sheet of phyllo dough, another spray of oil, and close with another sheet of phyllo dough. In total, you should overlap 3 sheets of phyllo dough, always spraying them with a little oil.
Spray the oil also on the top sheet and cut 4 strips vertically. Create little bundles by wrapping a piece of mozzarella in a piece of cooked ham and place them at the base of each strip. Fold the sides and form rolls, keeping the closure part facing down so they don’t open.
Place the savory phyllo rolls on a baking tray, sprinkle them with a little more oil, and add sesame seeds. Then bake them in a preheated oven at 392°F (200°C) for 15/20 minutes or in an air fryer at 356°F (180°C) for 12/15 minutes until golden brown.
Tips:
Savory phyllo rolls can be kept at room temperature for a few hours or in the fridge for a couple of days. You can customize them with the filling of your choice. If you don’t have an oil sprayer, use a kitchen brush; however, with a sprayer, you’ll use much less oil. The package of phyllo dough I used contained 11 sheets; the two that were left over, I first cut into 4 strips and then overlapped them to 3 (and one to two), to optimize the ingredients and use them all without waste.
Other recipes with phyllo dough HERE
