Instructions: Preheat oven to 375 degrees.

Combine chicken, sausage, green onions and 2 tablespoons of barbecue sauce, mix well and season with Bayou Blast, to taste. Stack phyllo dough sheets on top of each other and cut into 4 long, even strips. Mound a quarter of chicken filling on bottom of each strip. Roll up like an eggroll, tucking in sides to prevent filling from leaking. Transfer rolls to a baking sheet, drizzle with a little oil and sprinkle with Creole seasoning. Bake 12 minutes until lightly-browned and crispy.

Heat remaining barbecue sauce, spoon onto 4 plates and top with chicken roll. Sprinkle with green onions and Parmesan cheese, to garnish.

This recipe yields 4 servings.

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