INGREDIENTS
1 tbsp olive oil, 1 no. green pepper, thinly sliced, 1 no. red pepper, thinly sliced, 1 no. yellow pepper, thinly sliced, 1 no. onion, thinly sliced, 2 tsp Italian herbs, 1 tsp garlic, minced, Salt to taste, Black pepper powder to taste, 1 cup mozzarella cheese, grated and packed, 1 cup Cheddar cheese, grated and packed, 50 gm corn, boiled, 15 nos. filo dough sheets, Butter, melted
METHOD
• In a large frying pan, heat olive oil and sauté all vegetables with garlic and Italian herbs until tender. Season with salt and pepper. Remove from heat and allow it to cool completely.
• When the mixture has completely cooled off, add a portion of the cheeses.
• Lay out one filo sheet, cover the rest with a damp cloth. Brush the filo sparingly with the butter. Lay a second sheet on top. Cut the sheets into four equal squares or quarters. Spoon about 1½-2 tbsp of the cheese and vegetable mixture at the bottom of each square. Roll up and about half way up, turn the sides inward to seal with a small amount of water.
• In a heavy-bottomed vessel, heat oil and deep-fry the rolls for 5 to 7 minutes or until filo turns brown. Allow it to rest for 5 minutes.
• Serve with tomato sauce.
