Recipe By Mistletoes
Published Apr 2nd
Prep 15m Cook 25m Additional - Ready In 40m
Servings 2 rolls Calories 84.9

I always have bunches of leftover corn chowder! This is a great appetizer everyone will enjoy.

Recipe Ingredients

  • 6 sheets phyllo dough
  • 6 tablespoons melted butter
  • ½ cup shredded mozzarella cheese
  • 1 ½ cups corn chowder

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with shortening. Place the phyllo sheets between two pieces of waxed paper and top with a damp cloth.
  2. 2 Place a large piece of waxed paper on a flat surface. Place one sheet of the phyllo dough on the waxed paper; use a pastry brush to spread melted butter over the sheet to coat in a thin layer, starting on the edges and working your way to the center. Place a second sheet of phyllo dough atop and repeat the brushing with butter; top the second sheet with a third sheet and again brush with butter. Repeat the process with the remaining three sheets and butter so you have two stacks of three sheets of buttered phyllo dough.
  3. 3 Arrange about 1/4 cup of the mozzarella cheese along one edge of each of the phyllo dough stacks. Spread 3/4 cup of the corn chowder along side each line of mozzarella cheese. Roll each of your phyllo dough stacks into a long roll with the fillings in the center; brush the tops of each roll with melted butter. Place the rolls on the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cut into bite sized pieces to serve.

Nutrition Facts

  • Calories 84.9
  • Carbohydrate 5.6 g
  • Cholesterol 13.7 mg
  • Fat 6 g
  • Fiber 0.1 g
  • Protein 2.1 g
  • Saturated Fat 3.2 g
  • Sodium 170.3 mg
  • Sugar 0.1 g


  1. I made these for a group of friends last night and every one loved them. The key is to make sure they are bite sized - you must put the whole piece in your mouth or you'll make a mess! I spread 1/3 cup of mozzerella on each side instead of the 1/4c that the - Read more ...

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