Instructions: In a small bowl, combine crabmeat, mushrooms, parsley, dill weed, salt, pepper and bread crumbs. Spoon crabmeat mixture onto centers of sole fillets. Fold ends of fillets over filling, overlapping ends. Keep phyllo sheets covered until needed to prevent drying.. Brush butter on 1 phyllo sheet. Top with second phyllo sheet; brush with butter. Fold buttered phyllo sheets in half. Place 1 stuffed sole fillet in center of prepared phyllo. Fold long sides of phyllo over top, slightly overlapping. Fold ends over fillet, slightly overlapping. Place wrapped fillet, seam-side down in an ungreased 13x9-iinch baking dish. Brush with butter. Repeat with remaining fillets, filling and phyllo sheets. Place in cold oven. Turn heat to 375F. Bake 25 to 30 minutes or until phyllo is golden brown. Arrange baked roll-ups on a platter or serving plate. Serve hot.

To make ahead: Cover baking dish (unbaked) with foil or plastic wrap. Refrigerate up to 24 hours. Bake and serve as directed above.

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