pizza packets

1/2 lb. (250g) pizza salami, diced very small
1/2 lb. (250g) Western Classics Swiss Gruyére cheese, diced very small
1-114 mL tin sliced black olives, drained
2 tsp. (10 mL) dried oregano leaves, crushed
1-1/2 tsp. (8 mL) coarse black pepper
3 Roma tomatoes, seeded, diced
13 sheets phyllo pastry, thawed
Melted butter

1. Combine first 6 ingredients in a medium bowl; mix well. Preheat oven to 400°F (200°C). Melt butter in a small custard cup; select a brush and a sharp knife before you start.

2. When all items are ready, unwrap the phyllo pastry. Take out the 13 needed sheets. Roll others and return to box and to the freezer or refrigerator.

3. Keep the 13 you are using under a damp cloth while you work. Place one sheet on counter vertical to you. Use a sharp knife to make two cuts from top to bottom of the sheet, leaving you with three long strips of pastry about 3" x 15" (7.5 x 37.5 cm).

4. Brush very lightly with melted butter. Place a heaping Tbsp. (15 mL) of meat and cheese filling at the bottom of each strip of pastry. Lift bottom left corner of first strip over filling to the right so you have a triangle parcel started, with the right edges lined up. Now take the bottom right corner (2 layers now) and fold the parcel up, keeping the right sides lined up.

5. Now fold the parcel from the right to the left side of the strip, keeping the left sides lined up. Continue folding first right, then left up the pastry strip to the end; you should have a triangle-shaped packet with filling inside.

6. Place on an un-greased baking tray with the end flap underneath. Repeat with the other two strips of pastry. Repeat the process with all 13 sheets of phyllo. You should now have 13 x 3 packets = 39 in total.

7. The melted butter you first brush each strip with should hold the packets together, especially if you remember to place the end flap down on the baking tray.

8. Brush the outside of each packet with melted butter. Bake about 10 minutes or until golden brown. Serve at once.

9. Note: Uncooked packets freeze well; thaw before baking as above. They may also be frozen after baking and can be re-heated in a 350°F (180°C) oven about 10 minutes or until crisped again.

Makes 39 packets.

Nutrient analysis per serving:
108 calories, 4 grams protein, 5 grams carbohydrates, 8 grams of fat per packet.