Smoked Mozzarella and Sun-dried Tomato Cigars


CATEGORIES
Ingredients
  • 6 sheets phyllo dough
  • 4 tablespoon butter, melted
  • 8 ounces smoked mozzarella, sliced 1/4-inch thick
  • 8 ounces sun-dried tomatoes, drained
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup Prosecco
  • 2 tablespoons cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 cups field greens
Directions

Preheat the oven to 325 degrees F.

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. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue 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 field greens. Place the dressed greens on a serving platter or on individual serving plates.

Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.

The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Easy Holiday Appetizers