Crunchy, flaky layers of phyllo wrapped around flavorful sausage.

Start by heating up the oil over medium/high heat in a medium sized skillet.

Smash and peel the garlic cloves and toss them into the hot oil. Sauté for 3 mins. or until lightly browned.

Remove the garlic and discard. Now sauté the onion for 2 minutes.

Reduce the heat to medium and add the sausage. Cook until no longer pink (about 3 minutes). Be sure to break up the sausage into smaller pieces.

Remove from heat. Drain excess grease.

Preheat oven to 375° F.

Prepare 8 layers of buttered phyllo dough. If you are new to phyllo, I will walk you through it: You can find phyllo in the frozen section of your grocery store. Follow the package directions for thawing. Melt butter in small sauce pan. Prepare a non-stick work surface (parchment will do). After rolling the phyllo out of its package cover the stack with a slightly damp towel to prevent drying out. Carefully peel a layer from the phyllo stack and lay it on the parchment (return the towel to the stack). Brush on melted butter liberally, covering the entire sheet. Lay a phyllo sheet on top of the buttered one and brush on more butter. Repeat until the phyllo is 8 layers deep.

Cut the prepared phyllo in half with a pizza cutter, creating two large phyllo squares.

In a medium sized bowl mix the cream cheese, dill and white pepper. Add the sausage and mix together.

Spoon sausage/cream cheese mixture onto the phyllo squares, leaving an inch clear of the mixture top and bottom and 3 inches on either side.

Fold top and bottom of the phyllo over the meat mixture about an inch. Next, roll the phyllo into a long tube. The roll should look like a burrito. Repeat for the other phyllo roll.

Place the sausage phyllo rollups on a greased cookie sheet, seam side down. Brush on more butter.

Bake for 18 minutes.

Cut rolls in half and serve hot with bread (or carbohydrate\vegetable of choice) and dijon or hot mustard. Enjoy!