Ham & Pepper Roulades with Sweet & Spicy Pepper Sauce


(Per Roulade)
5 layers Phylo Dough
3 oz. Isaly’s Chipped Chopped Ham
Pepper Jack Cheese
3 oz. Roasted Red Peppers
Chopped Cilantro
Salt and Pepper
3 oz. Isaly’s Chipped Chopped Ham

(Pepper Sauce)
2 oz. Oil
1 tbsp. Minced Shallots
3 oz. Pinot Grigio
½ C Pepper Jelly
1 tbsp. Horseradish
3 oz. Butter
Lemon Juice and Salt and Pepper to taste.


Layer 5 sheets of Phylo Dough. Brush each sheet with clarified butter (keep moist). Thinly layer 3 oz. Chopped ham on dough followed by Pepper Jack Cheese, Roasted Red Peppers, Cilantro and Salt and Pepper. Cover with remaining 3 oz, ham and toll dough lengthwise sealing the crease with butter. Place on sheet tray lined with Parchment and bake for 20 minutes at 425º.

While Roulade’s are baking Sweat 1 tbsp. Minced Shallots in Oil. Deglaze with Pinot Grigo and reduce by ½. Add ½ Cup Pepper Jelly, 1 tbsp. Horseradish and thicken with butter. Season with salt, pepper and lemon juice.

When Roulade’s are finished spoon sauce onto plate. Cut Roulade on a bias and place onto the sauce filling side up. Garnish and serve immediately.