Ingredients
Instructions
- saute peppers, onion and garlic until just tender and let cool.
- combine ricotta and egg well then add chicken, gruyere and parmesan and mix well. Then mix in vegetables.
- layer phyllo and butter on a cookie sheet, one phyllo sheet, then brush with butter and for all 6.
- spread chicken mixture on phyllo sheet, stopping one inch from one short edge.
- roll, starting with the side that has the filling, then seal edge with butter.
- brush entire roll with butter, then wrap and freeze.
- To reheat: partially thaw roll overnight in the fridge. Brush with 1 tablespoon butter. Bake at 375 degrees for 40 to 50 minutes. Let stand for 10 minutes before serving.