Smoked Mozzarella & Sun-dried Tomato in Phyllo

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!