Instructions:
Preheat oven to 400 degrees. Line baking sheet with foil and spray with nonstick cooking spray; set aside.
Stir together peanuts, caramel sauce and 1/2 teaspoon cinnamon in small bowl. Stir together butter, honey and remaining cinnamon in another small bowl.
Lay 1 sheet phyllo on a board (keep remaining dough covered with damp cloth). Spray phyllo with cooking spray and fold in half.
Repeat steps for remaining phyllo.
Brush phyllo very lightly with butter mixture, then spoon 2 tablespoons peanut mixture along one long edge of dough, leaving about 1/2 inch empty on both sides. Fold in two sides, then roll up tightly and place on prepared baking sheet.
Repeat with remaining phyllo and butter and peanut mixtures. Brush rolls on all sides with any remaining butter mixture. Bake 10-12 minutes, or until golden brown. Serve with additional warmed caramel sauce for dipping, if desired.
Nutritional analysis per eggroll: Calories: 210, Fat: 11 grams, Saturated Fat: 3 grams, Trans Fat: 0 grams, Cholesterol: 10 mg, Sodium: 130 mg, Carbohydrates: 25 grams, Fiber: 2 grams, Sugar: 9 grams, Protein: 5 grams, Vitamin A: 2 percent, Vitamin C: 0 percent, Calcium: 2 percent, Iron: 6 percent.
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