Phyllo Bacon & Date Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 30 rolls
 
Ingredients
  • 1 heaping cup chopped dates
  • 8 slices of bacon, cooked and finely chopped
  • 1.5 cups freshly grated manchego or parmesan cheese
  • About ½ of a (16 ounce) package phyllo dough sheets, thawed and at room temperature
  • Olive oil (or olive oil spray)
Instructions
  1. Preheat oven to 375 degrees F. In a medium bowl, stir together chopped dates, bacon, and manchego cheese.
  2. On a flat surface, lay one sheet of phyllo dough down, and spray or brush lightly with olive oil. Lay down another sheet, and spray or brush lightly with olive oil. Continue with this until you have layered 8 layers of phyllo dough. Set this stack aside, and stack another 8 layers as above to have separate stacks of dough.
  3. Divide date filling in half. On one stack of phyllo, spoon an even line of filling  across the long side of the rectangular stack, about 1 inch from the bottom. Starting from side closest to the filling, roll dough up lengthwise over filling, then keep rolling until you have one long, even log of filled phyllo dough. Using the second half of the filling, fill and roll the second phyllo stack.
  4. Brush or spray the tops of each log with olive oil and place on a baking sheet. Cook for about 25-30 minutes (covering with foil about ⅔ way through if starting to brown too much), until phyllo is completely cooked through.
  5. Remove from oven. Once cool enough to handle, slice into even slices about ½-3/4 inch thick.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/phyllo-bacon-date-rolls/