Smoked Mozzarella and Sun-dried Tomato Cigars

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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!!

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Newest Ratings and Reviews

Read all 43 reviews

  • on November 01, 2010

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    Love these, thanks again Giada. You always make my dinner parties a success!

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  • on October 06, 2010

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    Loved this recipe and so did my guests. I used Athenos phyllo sheet and used three sheets per "cigar" and cut them in half after baking so each one was about 3 long. I didn't have sundried tomatoes so I used my sundried tomato pesto and they were excellent!

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  • on June 03, 2010

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    This is my first Giada recipe and I have to say it was a wonderful dish. I used 3 sheets of phyllo dough, (also my first time ingredient and followed the instructions. I did have 2 roll-ups that the cheese did ooze out of, but my husband gobbled it up before I even had time to be upset about it! I didnt much care for the smoked taste of the cheese, but Im not goign to let that deter my opinion of the entire dish. so I'll just use regular mozzarella next time around. I also did not serve it over a salad and I think it was just as good. Thanks Giada!

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