Cheese And Tomato Phyllo Rolls - cooking recipe

Ingredients

1 1/2 cups grated mozzarella cheese
1/3 cup chopped pitted kalamata olives
4 slices mild salami, chopped
1 medium red pepper, seeded and finely chopped
4 None drained sun-dried tomatoes, coarsely chopped
12 sheets phyllo dough
1/4 cup finely grated Parmesan cheese
None None Tomato salsa, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Combine mozzarella cheese, olives, salami, red pepper and tomatoes in a medium bowl.
To make 2 rolls at a time, stack 3 sheets of phyllo dough on a flat surface, spraying no stick cooking spray between each sheet. Cut pastry in half to make 2 rectangles. Spoon 1/8 of the filling onto each pastry rectangle, leaving a 1 1/2 inch border on all sides. Roll up pastry from long side to enclose filling. Place on prepared tray.
Spray rolls with cooking spray. Sprinkle with Parmesan cheese.
Bake for 12-15 mins or until golden and heated through. Remove from oven. Let stand 5 mins before serving. Serve with salsa.