Sundried Tomato And Mozzarella Piccolo Regalo |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 56 |
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Smooth mozzarella cheese blends perfectly with savory sundried tomatoes in a crunchy, buttery, flaky phyllo wrapper. This super-yummy appetizer was inspired by Giada de Laurentiis Ingredients:
1 package frozen phyllo (filo) dough (1 box makes 2 batches) -- if you aren't comfortable with phyllo, croissants and puff pastry dough may make interesting alternatives, but i haven't tried them |
1 jar sundried tomatoes packed in olive oil |
1 jar premade pesto (optional, for dipping; i like classico) |
1/2 stick butter |
1 pastry brush |
1 package good mozzarella cheese, shredded (i recommend sargento) |
Directions:
1. Set oven to 325
2. Melt butter in microwave, about 40 seconds
3. On a clean, flat, smooth surface, roll out thawed phyllo dough (if you're like me and forgot to thaw it, pop it in the microwave for 30 seconds).
4. Take off 2-3 sheets of dough (they're very thin), and cut in half. Keep the unused portions of phyllo under plastic wrap and a damp towel.
5. Brush melted butter along phyllo and fold in half. Be careful not to use too much butter, it will make it hard to fold
6. Brush interior with more butter
7. On a seperate plate, slice one sundried tomato fairly thin. Depending on how much tomato you care for, more can be added. Place sliced tomato in center of dough.
8. Spread mozzarella cheese carefully atop tomato slices
9. Roll phyllo up (like a burrito), and place on a greased cookie pan, seam-side down
10. Repeat as necessary
11. Bake at 325 for 20-25 minutes, or until golden brown
12. Serve with premade pesto, if desired
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