- Servings: 24 cigars
|1½ lb||Ground Chicken|
|¼ cup||+ 2 Tablespoons Freshly Grated Asiago Cheese, divided|
|2 Tbsp||+ 1 Teaspoon Cranberry Sauce, melted and cooled|
|2 Tbsp||Chopped Parsley|
|1 Tbsp||Dijon Mustard|
|1 tsp||Freshly Ground Pepper|
|1 Tbsp||Ground Walnuts|
|12||Sheets Phyllo Dough|
|6 Tbsp||Melted Butter|
|Cranberry Dijon Dipping Sauce:|
|¼ cup||Cranberry Sauce, melted and cooled|
|¼ cup||Dijon Mustard|
In a large bowl, add ground chicken, cheese, 2 tablespoons cooled cranberry sauce, parsley, Dijon mustard, pepper and salt. Mix in walnuts and honey then place mixture in plastic zip top bag. Cut off a 1/2 inch corner and insert a 1/2 inch pastry tip. Defrost phyllo dough according to package directions and place on waxed paper on a flat surface. Brush each sheet with melted butter and stack. Cut sheets into 4 quarters. Pipe chicken mixture across long edge of dough and roll up. Pinch ends, slice in half, and place on a baking sheet. Repeat twice until there are 24 chicken cigars. Add 1 teaspoon cranberry to remaining melted butter and brush each cigar. Sprinkle with remaining 2 tablespoons Asiago cheese. Place in a 425 degree oven and bake 12 minutes or until golden brown. Serve with Cranberry Dijon Dipping Sauce and garnish.
Cranberry Dijon Dipping Sauce:
In a small bowl, mix together cranberry sauce and Dijon mustard.
To serve, place dipping sauce in a small container and surround with cigars for dipping.