| | Directions | | Preheat oven to 400°. In a small bowl, combine margarine and garlic. Mix well. Unfold phyllo sheets so they lie flat. Cover with plastic wrap and a damp cloth to prevent drying out. Place 1 phyllo sheet on waxed paper. Brush with margarine. Layer remaining sheets on top, brushing each sheet with margarine mixture. Arrange ham and cheese slices on top of phyllo. Cut phyllo crosswise into 3 equal strips. Starting with short edge, roll up each strip jellyroll style into a roll. Place rolls seam-side down, on ungreased baking sheet. Bake 20 min. Cut each roll into 4 equal slices. |
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| Ingredients | | - |  | 1 tablespoon reduced-calorie margarine, melted |
| - | | 1 clove garlic, minced |
| - | | 4 sheets phyllo pastry, thawed |
| - | | 12 thin slices low-fat boiled ham |
| - | | 8 thin slices reduced-fat Swiss cheese |
| - | | 12 romaine lettuce leaves |
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