1/3 cup whole berry cranberry sauce
2 tablespoons mayonnaise
1 teaspoon diced jalapeno pepper
1 roll Athens Fillo dough, thawed
½ cup butter, melted
8 slices deli chicken, thinly sliced
4 slices deli ham, cut in half
1 cup Swiss cheese, shredded
1) Combine cranberries, mayo and jalapeno peppers.
2) Place single sheet of Fillo on baking sheet. Brush with butter and top with another sheet
3) Place ½ slice ham in center of single piece of deli chicken. Top with 1 teaspoon shredded cheese and ½ teaspoon cranberry aioli. Fold chicken around ham and cheese mixture to form 4 inch square bundle. Place bundle in center of Fillo sheet about 2 inches from top of long end. Fold Fillo top edge and sides over chicken mixture and continue to roll and tuck until chicken mixture is enclosed forming a 4 inch square bundle. Place seam side down on baking sheet and brush top with butter. Repeat with remaining squares. Bake 15 minutes or until golden brown. Serve with additional Aioli sauce.
These spicy little snack pockets are great as appetizers or can be made larger to enjoy for a quick lunch. If you prefer an even spicier taste just add more jalapeno or make the sauce ahead of time and allow it to sit overnight in the refrigerator.