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