Preheat oven to 375 degrees. Combine chicken, sausage, green onions and 2 tablespoons of barbecue sauce, mix well and season with Creole spice, to taste. Stack phyllo dough sheets on top of each other and cut into 4 long, even strips. Mound a quarter of chicken filling on bottom of each strip. Roll up like an eggroll, tucking in sides to prevent filling from leaking. Transfer rolls to a baking sheet, drizzle with a little oil and sprinkle with Creole spice. Bake 12 minutes until lightly-browned and crispy. Heat remaining barbecue sauce, spoon onto 4 plates and top with chicken roll. Sprinkle with green onions and Parmesan cheese, to garnish.
Yield: 4 servings