6 (9 x 14-inch) sheets phyllo dough, thawed according to package directions
3 tablespoons Dijon mustard
6 (1-ounce) slices reduced-fat Swiss cheese, each cut in half
6 (1/2-ounce) slices deli-ham, each cut in half
1 pound asparagus, trimmed (about 24 spears)
Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
Place 1 phyllo sheet with the short end facing you on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. Brush the top of the phyllo sheet evenly with 1 tablespoon of the mustard. With a sharp knife, cut the layered sheets lengthwise in half, then crosswise to make 4 rectangles. Top each rectangle with one cheese slice half and one ham slice half. Place two asparagus spears near the bottom of each rectangle and roll it up snugly like a cigar. Lightly spray the rolls with nonstick spray and place, seam-side down, on the baking sheet. Repeat with the remaining phyllo, nonstick spray, mustard, cheese, ham, and asparagus to make a total of 12 rolls.
Bake until the rolls are lightly browned and crisp, 15 – 20 minutes. Let cool 5 minutes before serving.
Prep Time: 20 min
Cook Time: 20 min
Yield: 12 rolls
Per Serving: (2 rolls) 146 Cal; 14 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 15 g Carb; 2 g Fiber; 2 g Sugar; 300 mg Calcium; 3 mg Iron; 457 mg Sodium; 17 mg Cholesterol
A Note from the Test Kitchen:
Using nonstick spray will save you a ton of calories! Using spray for the phyllo sheets instead of brushing them with butter gave us wiggle room to add a few tasty extras, like the cheese and ham without overloading on calories. We like using olive oil nonstick spray instead of plain for extra flavor.
From The Deen Brothers
These look yummy!
OH WOW!!!!! That sounds SO good!