Sundried Tomato And Mozzarella Piccolo Regalo Appetizers Recipes

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Sundried Tomato And Mozzarella Piccolo Regalo


  • 1 package frozen phyllo (filo) dough (1 box makes 2 batches) -- if you arent comfortable with phyllo, croissants and puff pastry dough may make interesting alternatives, but I havent 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)

  • Method:

  • Set oven to 325
  • Melt butter in microwave, about 40 seconds
  • On a clean, flat, smooth surface, roll out thawed phyllo dough (if youre like me and forgot to thaw it, pop it in the microwave for 30 seconds).
  • Take off 2-3 sheets of dough (theyre 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

  •  Sundried Tomato And Mozzarella Piccolo Regalo   Sundried Tomato Toasts   Sundried Tomato Pesto Spread 



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