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Smoked Mozzarella and Sun-dried Tomato Cigars Recipe

Smoked Mozzarella and Sun-dried Tomato Cigars

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • 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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  • on March 15, 2010

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    Giada u seriously are the best. i've made this about 5 times now and it's a huge hit every single time!!!

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  • on January 16, 2010

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    What a great combo! Easy to make and sooo good on salad or even just to munch on with other hors d'erves. They are pretty rich so you can't eat too many of them!! Thanks Giada!! <3

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  • on December 21, 2009

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    These were delicious, but I failed to fold over the ends enough and the melted cheese came flowing out.

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  • on October 03, 2009

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    I'm no newbie to working with phyllo dough, but for some reason I can't get make the filling stay inside the dough. I've varied amounts of filling as well as the amount of butter used on the dough, but I've done this three times now and each time I end up with a sheet pan full of mess. And the few that come out ok, the phyllo is just not a vehicle for the heaviness of the smoked mozz. I like the suggestion of Crescent rolls instead of the Phyllo. Will give that a try.

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  • on September 20, 2009

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    Didn't make the saled just the cheese cigars
    Great flavor but too much butter for me
    I also probably put too much cheese in them it oozed out on a couple
    I did not have sun dried tomatoes but I had just roased the last of my tomatoes so I used them. Turned out great

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  • on June 15, 2009

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    These are very very tasty. Recipe is yummy as is, but I also like this recipe because it is so easily adapted for personal taste or whims.
    It takes a little practice to roll the cigars, but that is true of real cigars as well, and worth the practice time. The imperfect cigars taste as good as the perfected ones!

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  • on May 28, 2009

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    great recipe.
    I think this is something that is better than others. I used the frozen phyllo (which is available with about 24 sheets, and I used 2 sheets per cigar. Let me tell you that my friends loved the appetiser. I will defenitely make them again.

    http://www.solocigars.com?>Cuban cigars

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