Description
Crispy smoked mozzarella and sun-dried tomato phyllo cigars.
Ingredients
- 6 whole Sheets Phyllo Dough
- 8 ounces, weight Smoked Mozzarella, Sliced 1/4-inch Thick
- 8 ounces, weight Sun-dried Tomatoes Packed In Oil, Drained
- 2 Tablespoons Unsalted Butter, melted
- ¼ cups Extra Virgin Olive Oil
- 3 Tablespoons Fresh Lemon Juice
- ½ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 6 cups Mixed Baby Greens
Preparation
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
2. Lay one sheet of phyllo dough on a work surface. Cover the other sheets with a damp paper towel to keep from drying out. Fold the phyllo sheet in half lengthwise to make a rectangle. Place a few slices of smoked mozzarella and some sun-dried tomatoes on one narrow end of the rectangle, leaving a one inch border. Gently roll up the phyllo into a cigar shape, tucking the sides in like a burrito. Place the cigar on the prepared baking sheet, seam side down and brush the top with butter. Continue rolling the remaining cigars. Bake for about 25 minutes, until golden brown.
3. Meanwhile, whisk together the olive oil, lemon juice, salt and pepper in a small bowl. Put the mixed baby greens into a bowl. Drizzle the dressing over the mixed greens and toss to coat. Arrange the greens on a serving platter. Slice each cigar into three pieces and lay over the salad. Serve.
This recipe is adapted from a similar recipe by Giada de Laurentiis.
