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Creamy Phyllo Cheese Straws in Pesto
Recipe courtesy Sandra Lee

Ingredients
8 ounces cream cheese, softened
1 egg, lightly beaten
1/4 cup grated Parmesan
1/4 teaspoon salt
1 box phyllo dough, thawed
8 tablespoons (1 stick) butter, melted
Store-bought pesto, for dipping

Instructions
Preheat oven to 375 degrees F.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan, and salt.
Stir to combine. Spoon mixture into a plastic zip-top bag. Set aside. To use as a
pastry bag, cut corner off bag to make a 1/4-inch diameter opening.

Lay out thawed phyllo dough. Working quickly to keep dough from drying out: brush
top sheet with melted butter, pipe cheese filling along long edge of phyllo
1/2-inch from each end. Fold over ends to seal in filling and roll up straw.
Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until
golden, about 10 minutes.

Serve warm with pesto for dipping.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved