Recipe

Sundried Tomato And Mozzarella Piccolo Regalo Recipe

	Kalligraphia / All my dishes 1 year, 5 months ago 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 Prep:15m Cook:25m Servings:56	Kalligraphi
	sundried tomato mozzarella phyllo cheesy easy bake

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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

Set oven to 325

Melt butter in microwave, about 40 seconds

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).

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.

Brush melted butter along phyllo and fold in half. Be careful not to use too much butter, it will make it hard to fold

Brush interior with more butter

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.

Spread mozzarella cheese carefully atop tomato slices

Roll phyllo up (like a burrito), and place on a greased cookie pan, seam-side down

Repeat as necessary

Bake at 325 for 20-25 minutes, or until golden brown

Serve with premade pesto, if desired

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