Ingredients
1/2 pound ground turkey4 teaspoons grated Parmesan cheese2 teaspoons minced fresh parsley2 teaspoons jellied cranberry sauce2 teaspoons ground walnuts, divided1 teaspoon honey1 teaspoon Dijon mustard1/2 teaspoon salt1/2 teaspoon pepper12 sheets phyllo dough (14x9 inches)6 tablespoons butter, meltedDIPPING SAUCE:1/2 cup jellied cranberry sauce1/4 cup Dijon mustard
Preparation
In a small skillet, cook turkey over medium heat until no longer pink; drain. Remove from the heat. Stir in the cheese, parsley, cranberry sauce, 1 teaspoon walnuts, honey, mustard, salt and pepper.
Place one sheet of phyllo dough on a work surface with a long side facing you; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Cut the stack widthwise into four strips. Place 2 tablespoons turkey mixture along one long side of each strip; roll up tightly. Pinch edges to seal. Cut roll in half; place seam side down on an ungreased baking sheet. Repeat. Brush tops with butter; sprinkle with remaining walnuts.
Bake at 425° for 10-12 minutes or until golden brown. For dipping sauce, in a microwave, heat cranberry sauce until softened. Stir in mustard. Serve with appetizers.
