Sundried Tomato and Mozzarella Piccolo Regalo
From kalligraphia 15 years ago
- 25 minutes to make
- Serves 56
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
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 shopping list
- 1 jar sundried tomatoes packed in olive oil shopping list
- 1 jar premade pesto (optional, for dipping; I like Classico) shopping list
- 1/2 stick butter shopping list
- 1 pastry brush shopping list
- 1 package good mozzarella cheese, shredded (I recommend Sargento) shopping list
How to make it
- 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
People Who Like This Dish 5
- chefmeow Garland, TX
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