Spinach, Sun-Dried Tomato, and Parmesan Rolls
Use a serrated knife to cut the delicate layers of cooked phyllo dough. Be sure to use the small phyllo sheets for this recipe. If all you can find are the large (18 x 14-inch) sheets, cut them in half crosswise to form (14 x 9-inch) sheets.
Recipe by Cooking Light December 2004
Credit: Becky Luigart-Stayner
135 calories; calories from fat 29%; fat 4.4g; saturated fat 1.9g; mono fat 1.8g; poly fat 0.4g; protein 8.7g; carbohydrates 15.5g; fiber 2.7g; cholesterol 11mg; iron 2.2mg; sodium 363mg; calcium 214mg.