Sausage Phyllo Rolls

Directions

1. Preheat oven to 400°. In a large skillet, cook sausage, onion, celery, mushrooms and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in walnuts, cranberries, sugar, pepper and cayenne. Remove from pan; cool completely.
2. Place 1 sheet of phyllo dough on a work surface; brush lightly with butter. Layer with 4 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
3. Arrange 1/3 cup spinach, a fourth of the sausage mixture and 1 tablespoon roasted peppers in a narrow row across bottom of phyllo within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 3 times. Place rolls on a 15x10x1-in. baking pan, seam side down.
4. Cut rolls diagonally into 1-in. pieces (do not separate). Brush tops with remaining butter; brush again with beaten egg. Bake 10-12 minutes or until golden brown.