Smoked Mozzarella & Sun-dried Tomato in Phyllo
They are great for appetizer when you have guests to come over.
Yield
12 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 4 | tablespoon |
butter
melted |
|
| 8 | ounces |
smoked mozzarella cheese
sliced 1/4-inch thick |
*
|
| 8 | ounces |
sundried tomatoes
drained |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| ¼ | cup |
-
prosecco |
* |
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | teaspoon |
kosher salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 6 | cups |
mixed salad greens
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 6E+1 | ml |
butter
melted |
|
| 231.2 | ml/g |
smoked mozzarella cheese
sliced 1/4-inch thick |
*
|
| 231.2 | ml/g |
sundried tomatoes
drained |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
-
prosecco |
* |
| 3E+1 | ml |
apple cider vinegar
|
|
| 5 | ml |
kosher salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 1.4 | l |
mixed salad greens
|
*
|
Directions
Preheat the oven to 325℉ (160℃).
Lay a sheet of phyllo dough on a clean dry work surface.
Use a pastry brush to brush the phyllo sheet with melted butter.
Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle.
Brush the top of the phyllo with melted butter.
Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side.
Top the cheese with a few pieces of sun-dried tomatoes.
Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end.
About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling.
Arrange on a foil-lined baking sheet, seam side down, and brush the top with butter.
Keep rolling the 5 remaining cigars.
Bake until golden, about 25 to 30 minutes.
Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well.
Toss the Proseco vinaigrette with the greens.
Arrange the dressed greens on a serving platter or on individual serving plates.
Slice the cigars into 2-inch pieces. Place atop the dressed greens.
The baked cigars are about 1½ inches in diameter.
Serve and enjoy!
