Turkey Cigars with Cranberry Dijon Dipping Sauce

1/2 pound ground turkey
4 teaspoons grated Parmesan cheese
2 teaspoons minced fresh parsley
2 teaspoons jellied cranberry sauce
2 teaspoons ground walnuts, divided
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
12 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter, melted

Dipping Sauce:
1/2 cup jellied cranberry sauce
1/4 cup Dijon mustard

Directions:
In a small skillet, cook turkey over medium heat until no longer pink; drain. Remove from the heat. 

Stir in the cheese, parsley, cranberry sauce, 1 teaspoon walnuts, honey, mustard, salt and pepper.

Place one sheet of phyllo dough on a work surface with a long side facing you; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Cut the stack widthwise into four strips. Place 2 tablespoons turkey mixture along one long side of each strip; roll up tightly. Pinch edges to seal. 

Cut roll in half; place seam side down on an ungreased baking sheet. Repeat. 

Brush tops with butter; sprinkle with remaining walnuts.

Bake at 425° for 10-12 minutes or until golden brown.

For dipping sauce, in a microwave, heat cranberry sauce until softened. Stir in mustard. 

Serve with appetizers. 

Yield: 2 dozen (1 cup sauce).

Shared by Mary Ann Hartley