Crispy Potato & Cheese Phyllo Rolls

Crispy Potato & Cheese Phyllo Rolls are a simple appetizer that delivers a satisfying crunch with every bite. Creamy mashed potatoes and melty mozzarella are wrapped in delicate layers of phyllo dough, brushed with butter, and baked until golden and crisp.

They’re light, flaky, and packed with comforting potato flavor. Because they bake quickly and come out in neat handheld rolls, they work well for parties, casual gatherings, or anytime you want a warm snack that feels a little different from the usual potato appetizers.

Helpful Tips

• Keep the phyllo covered while working. Phyllo dough dries out quickly, so cover the unused sheets with a damp towel until you’re ready to use them.
• Don’t overfill the rolls. About two tablespoons of filling keeps the rolls easy to seal and helps them crisp evenly in the oven.
• Brush the edges with butter. This helps the rolls stay sealed and gives the outside that golden, flaky finish.

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Crispy Potato & Cheese Phyllo Rolls

Crispy Potato & Cheese Phyllo Rolls are a simple appetizer with creamy mashed potatoes and melty mozzarella wrapped in delicate layers of phyllo dough and baked until golden and crisp.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 12 Servings

Calories 233 kcal

Ingredients

  

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• 2 medium russet potatoes peeled and cubed
• 1 teaspoon salt
• 1/2 cup mozzarella cheese
• 1/2 cup butter melted
• 1 tablespoon olive oil
• 1 package phyllo dough thawed

Instructions

 

• Boil the potatoes until tender. Let cool slightly before smashing. Add the salt, mozzarella cheese, and about 2 tablespoons of the melted butter. Stir to combine.
• Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
• Lay a sheet of the phyllo dough out on a work surface.
• Mix the olive oil into the remaining butter. Brush mixture onto the dough.
• Cut it into 4 squares. Then flip two over to double up. You should now have 2 squares.
• Add about 2 tablespoons of the potato filling in a line across the long edge of the dough nearest you. Fold the ends in and roll tightly.
• Bake for 15 minutes, until crispy and golden brown.

Nutrition

Calories: 233kcalCarbohydrates: 26gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 24mgSodium: 468mgPotassium: 182mgFiber: 1gSugar: 0.3gVitamin A: 268IUVitamin C: 2mgCalcium: 35mgIron: 2mg

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