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Nothing beats a warm plate of chicken roll on a chilly day. This recipe is straightforward and results in a flaky, buttery roll filled with flavorful ground chicken. The phyllo dough layers become golden and crisp, while the chicken filling stays juicy and aromatic from the spices, onion, and garlic. Perfectly brushed with egg yolk and sprinkled with sesame seeds, this roll is a delightful homemade treat.
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Mince onion and garlic.
Mix ground chicken with onion, garlic, and spices.
Melt the butter in the microwave.
Place 1 sheet of phyllo dough on the table and grease it with melted butter.
Place the second sheet on top, grease it again, and repeat this process for all 5 sheets.
Grease the last, 5th sheet of dough with the remaining butter.
Place the minced meat in an even layer on the edge of the dough.
Roll the dough into a log, tucking the edges inward.
Place the roll on a baking sheet or suitable form.
Brush the roll with egg yolk and sprinkle with sesame seeds.
Bake in an oven preheated to 350°F for 35-40 minutes until golden and crisp.
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You can substitute margarine for butter if preferred.
Make sure to grease each phyllo sheet thoroughly to achieve a flaky texture.
Adjust the spices in the chicken filling according to your taste preferences.
Can I use frozen phyllo dough?
Yes, just make sure to thaw it completely before using.
What spices work well for the chicken filling?
Common options include paprika, cumin, garlic powder, onion powder, and black pepper.
Can I make this roll ahead of time?
Yes, you can assemble the roll and refrigerate it. Bake it fresh when ready to serve.
What can I use instead of sesame seeds?
You can use poppy seeds or leave it plain without any topping.
How do I prevent the phyllo dough from drying out?
Keep the unused sheets covered with a damp towel while assembling the roll.
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