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Chipped Beef & Swiss Cheese Pastry Roll-Ups
It's hard to believe we can eat such a super flaky and crispy pastry crust and still have it be so low in fat and calories.

10

(9 x 13-inch) sheets phyllo (filo) dough

7-1/2

slices fat-free Swiss cheese, cut into quarters
2-1/2 ounces dried chipped beef 1 teaspoon dried parsley

Preheat oven to 350 degrees.
Spray a cookie sheet with nonfat cooking spray.
Use two sheets phyllo dough at a time.
Cover the remaining sheets to be used with a slightly damp cloth so they won't dry out.
Place 5 quartered pieces cheese along the edge of the 9-inch side of the phyllo dough.
Place 4 slides dried chipped beef on top of the cheese.
Very tightly roll up the phyllo dough sheet like a jelly roll, starting at the end with the cheese and beef.
Spray the outside of the roll with nonfat cooking spray to help seal the crust closed.
Sprinkle the top of the roll lightly with dried parsley.
With a very sharp knife cut the roll into four pieces.
Place the rolls on the prepared cookie sheet seam side down. Rolls can be set close together; however, do not let them touch each other.
Bake for 7 minutes or until golden brown.
Note: A 16-ounce box of phyllo (filo) dough either has 2 (8-ounce) packages in it that measure 9 x 13 inches each or one (16-ounce) package that measures 9 x 26 inches. If you have the larger size, simply cut the entire package of phyllo dough in half to obtain two 9 x 13-inch stacks of phyllo dough and save the extra sheets for later use.
Yield: 20 (1-piece) servings.
Calories: 52; Fat: 1g; Percent Fat Calories: 10%; Cholesterol: 3mg; Carbohydrate:81g; Dietary Fiber: 0g; Protein: 4g; Sodium: 155mg; Diabetic Exchanges: 1/2 very lean meat, 1/2 starch
Preparation time: 10 minutes
Baking time: 7 minutes
Total time: 17 minutes