tbsp. fresh basil, chopped, or 1/2 tsp. dried basil
Salt and freshly ground pepper, to taste
c. seasoned breadcrumbs
c. butter, melted
sheets phyllo dough
slices (about 6 oz.) Monterey Jack cheese
Bring a large pot of salted water to a boil. Cook broccoli and cauliflower for 5 minutes or until tender, plunge into ice water, drain and set aside. In a large skillet, heat the 2 tablespoons of butter over medium heat. Add the onion and cook about 2 minutes. Add drained vegetables, oregano, basil and salt and pepper to taste. Cook, stirring, for 3 more minutes. Remove from heat and stir in bread crumbs; cool slightly.
Preheat oven to 375° F. Line a baking sheet with parchment paper. Carefully unroll phyllo sheets onto smooth dry surface. Cover the dough with plastic wrap and a damp towel so the phyllo doesn’t dry out while working with it. Place one sheet of phyllo, with the long side facing you, on a clean work surface. Carefully brush with the melted butter, starting with the edges first, working towards the center. Continue to layer with sheets of phyllo until there are six stacked sheets. Spoon 1/2 of the vegetable mixture one inch in from the edge along the long side of the rectangle spread the filling out following the long side, leaving about 2 inches on the far side. Place 3 slices of Monterey Jack cheese on top of the filling. Take the shorter edges of the phyllo and fold them over the ends of the filling. Now roll the vegetable filling side towards the opposite side. Repeat this with the remaining filling and phyllo dough to make 2 rolls.
Place the rolls, seam-side down on prepared baking sheet. Brush the rolls with butter and score the top of each roll into 4 pieces, cutting through just to the filling. Bake for 20 to 25 minutes or until golden brown. Remove from oven and let stand 5 minutes. Slice and serve.
Click here to read our Direct Supply Chain Disclosure