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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Cut into bite sized pieces to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

84.9 calories; 2.1 g protein; 5.6 g carbohydrates; 13.7 mg cholesterol; 170.3 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
08/16/2012
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 recipe called for just to make the bites a bit sturdier. I spread the mozzerella around the phyllo dough kind of like a barrier to help keep the chowder from seeping out. Will definitely use again and may tweak for other flavors. Read More
(3)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/16/2012
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 recipe called for just to make the bites a bit sturdier. I spread the mozzerella around the phyllo dough kind of like a barrier to help keep the chowder from seeping out. Will definitely use again and may tweak for other flavors. Read More
(3)
Rating: 4 stars
08/16/2012
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 recipe called for just to make the bites a bit sturdier. I spread the mozzerella around the phyllo dough kind of like a barrier to help keep the chowder from seeping out. Will definitely use again and may tweak for other flavors. Read More
(3)