8 (12 x 8-inch) sheets frozen phyllo
2 C. finely chopped cooked chicken or turkey
1 C. grated Swiss cheese
1 C. finely chopped broccoli
1/2 C. finely chopped toasted walnuts
4 oz. whipped cream cheese with chives and onions
1 tsp. white-wine Worcestershire sauce
5 1/3 tsp. butter, melted

Thaw phyllo using package directions. Cover phyllo with plastic wrap. Preheat the oven to 400F. Combine chicken, Swiss, broccoli, walnuts, cream cheese and Worcestershire sauce in a large bowl and mix well. Place one sheet of phyllo on work surface. Brush lightly with butter. Top with a sheet of phyllo. Spread one-fourth of the chicken mixture in a narrow strip along one long side 2 inches from edge and 1 inch from ends. Fold 2-inch edge of phyllo sheets over the filling. Fold in ends and roll up. Place on baking sheet. Repeat procedure using the remaining phyllo, butter and chicken mixture to make 3 more rolls. Score rolls at 1 1/2-inch intervals. Brush tops of rolls with remaining butter. Bake until golden, about 15 minutes. Let stand to cool for 5 minutes. Cut each roll in half to serve.