Pesto And Cheese Pastries
- 12 sheets frozen phyllo dough thawed
- 1/2 cup unsalted butter - (1 stick) melted
- 3/4 cup purchased pesto
- 6 slices Swiss cheese - (7" by 3 1/2" ea)
- 6 tablespoons grated Parmesan
- Fresh basil sprigs (optional)
Preheat oven to 375 degrees.
Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp towel.) Brush phyllo lightly with butter. Top with second phyllo sheet. Brush lightly with butter. Spread 2 tablespoons pesto in 4- by 8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 tablespoon Parmesan.
Fold in long sides, then, beginning at cheese end, roll up phyllo jelly-roll style. Place seam-side down on cookie sheet. Lightly brush top with butter. Repeat with remaining phyllo, butter, pesto and cheese.
Bake until golden brown, about 25 minutes.
Slice rolls into 1-inch lengths. Arrange decoratively on platter. Garnish rolls with fresh basil sprigs if desired and serve immediately.
This recipe yields 12 servings.