Serves: 2
Total Calories: 1,091

1 cup celery chopped
3/4 cup onion chopped
2 tablespoons butter or margarine
1 cup turkey each chopped cooked and ham
1/4 cup water
2 tablespoons parsley chopped
1/4 teaspoon salt
1/4 teaspoon nutmeg ground
1 egg beaten
12 frozen phyllo pastry leaves (about 16 x 12 inches each), thawed
3/4 cup butter melted
Mushroom Cheese Sauce

Two to 3 hours before serving:

In a covered 10-inch skillet over medium heat, cook celery and onion in butter or margarine for 5 to 7 minutes or until tender but not browned set aside.

In a medium bowl, combine turkey, ham, water, parsley, salt and nutmeg stir into celery-onion mixture. Stirring constantly, cook until no liquid remains. Remove from heat. Stir in egg set aside.

Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Cover pastry leaves with a damp towel to prevent drying out. Place 2 leaves on a second damp towel brush with butter. Place another leaf on top brush with butter. Repeat until 6 leaves have been stacked. Top with half of the turkey-ham mixture,spreading to within 1 inch of all edges. Fold long edges over filling. Carefully roll as for a jelly roll, starting from short side. Place seam-side down on jelly roll pan. Repeat to make a second roll. Brush rolls with remaining butter. With a sharp knife, score each roll to mark eight slices. Bake for 40 minutes or until rolls are browned and crisp.

About 15 minutes before serving:

If necessary, reheat rolls in a preheated 300° oven and reheat sauce over low heat. Slice rolls where scored. Pour sauce into a large, shallow serving dish and arrange rolls on top.

Nutritional Facts:

Serves: 2
Total Calories: 1,091
Calories from Fat: 743

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Baked Lobster Tails
Indonesian Pork Tenderloin
Mexican Pizzas
Pizza Pockets
Turkey And Ham Pinwheels