Smart main dish tarts: combine savory fillings with shortcut crusts to craft stylish entrees - Food/Entertaining

Sunset, Oct, 2002 by Charity Ferreira

2. On a 12- by 24-inch piece of plastic wrap, lay one fib sheet flat (cover the remaining filo with plastic wrap to prevent drying) and brush lightly with melted butter. Top with another fib sheet and brush lightly with more butter. Repeat this process to stack all six sheets.

3. Spread mushroom mixture in a 3-inch band along one long side of dough, 2 inches in from the edge and the sides. Fold long edge and the ends of dough over filling. Gently lift plastic wrap under filled side of dough and guide it forward to form a compact roll, ending with seam down.

4. Gently transfer roll, seam down, to a buttered 14- by 17-inch baking sheet. Brush top with more melted butter; save any remaining for other uses.

5. Bake on the center rack in a 3750 regular or convection oven until golden brown all over, 45 to 55 minutes. Serve warm, cut into 1 1/2-inch slices.

Per serving: 217 cal., 62% (135 cal.) from fat; 7.3 g protein; 15 g fat (7.7 g sat.); 14 g carbo (1.5 g fiber); 287 mg sodium; 31 mg chol.