• 1 14-oz. package Smoked Sausage
  • 2 tablespoons vegetable oil
  • 2 onions, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1/2 stick butter, melted
  • 1 sleeve of phyllo dough, defrosted (Tip: Typically, all the grocery brands have 2 sleeves of 20-24 sheets in each box.)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons peach or apricot jam (Tip: Even mango chutney works superbly!)
  • 2 tablespoons sesame seeds (optional)
  1. Cut Hillshire Farm® Smoked Sausage into 2 pieces, about 5-6 inches long each and laterally score them with a sharp knife. (Tip: Use what remains in sandwiches, omelets or sliced up as a snack!)
  2. Pre-heat a 12-inch skillet over medium heat and sear the sausage. Reserve the sausage to a side plate.
  3. Add the oil to the skillet and sear the onions and peppers. Season the mixture with salt. Reserve to a plate to cool.
  4. Butter 8 sheets of phyllo, one at a time, and lay on top of each other. The short end of the dough rectangle should be facing you.
  5. Repeat this process with a separate stack of phyllo, there should now be two rectangles of 8 sheets each.
  6. Towards the bottom, a few inches in, place the sausage parallel to the short end of your rectangle.
  7. Spread the mustard and preserves on the phyllo in front of the sausage.
  8. Place half the pepper/onion mixture on top of each sausage.
  9. Beginning with the bottom short end nearest you, roll up towards the top, leaving the seam end of the dough facing down on the board. Gently twist and pinch the open ends together.
  10. Brush top with melted butter and sprinkle with sesame seeds.
  11. Place on a no-stick liner on a baking pan, or spray the baking pan with food release spray. Bake at 350 degrees for 35 minutes.
  12. Let rest on the tray for 5 minutes and slice with a serrated knife in half and serve pieces as you like.

    Freezer Tip 1: Not using up all of your vegetables in time? Slice them before they go bad and place them in sandwich bags in the freezer so you have them at the ready for recipes like this!