Phyllo dough rolls with meat, peppers, and smoked scamorza cheese, a crunchy starter or main dish with a soft interior. Phyllo dough is very thin and light, and every bite is a wonderful “crunch.” The preparation is not complicated, but you need to handle the phyllo dough gently as it cracks easily if it dries out. These rolls can be a finger food idea depending on the filling you choose; they are versatile and can be filled with whatever you have in the fridge, suitable for savory or sweet ideas. In this recipe, the filling is very tantalizing, and you can choose to cook it in the oven, in a pan, or with an air fryer, as in my case, much simpler and with a perfect result. So, all that’s left is to try and taste it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 14 Pieces
- Cooking methods: Stove, Air Frying
- Cuisine: Italian
Ingredients
- 10.5 oz phyllo dough
- 1.5 lbs mixed ground meat
- 2 peppers
- 1 onion
- 10.5 oz smoked scamorza cheese
- olive oil
- salt
- pepper
- butter as needed
Tools
- Air Fryer
- Containers
Steps
First, wash and cut the peppers into small pieces. In a pan, add enough oil to cover the bottom and finely chopped onion. Sauté on medium and after a few minutes add the peppers, cover and cook for 10 minutes.
Then take the meat and add it to the peppers, breaking it up well, cover and cook for 15 minutes or until the liquid has evaporated. At the end of cooking, add salt and pepper. Let it cool before filling the dough.
When the meat is completely cooled, prepare the rolls. In a small bowl, melt some butter and add a little oil; this will be used to grease the dough.
Take a sheet of phyllo dough, brush some butter and oil on the shorter edge, place the meat and diced scamorza cheese. Start rolling, then fold the sides downward to close.
On the parchment paper container, brush with butter and oil, place the rolls and coat the surface again with butter and oil. Bake at 375°F for 15 minutes.
Your phyllo dough rolls with meat, peppers, and scamorza cheese are ready!
Storage
For the best crunch, phyllo dough rolls should be eaten freshly made, but they can be stored until the next day at room temperature. Before consuming, reheat them in an air fryer or traditional oven for a few minutes.
Notes
If you like, you can add spices such as paprika, chili, curry, turmeric, etc., to the filling of the phyllo dough rolls.
