PHYLLO CHEESE STRAWS WITH PESTO

Phyllo Cheese Straws With Pesto image

Provided by Wildflour

Time 40m

Yield 20 straws

Number Of Ingredients 7

8 ounces cream cheese with vegetables, softened
1 egg, lightly beaten
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1 (16 ounce) box phyllo dough, thawed
8 tablespoons butter, melted
store-bought basil pesto, for dipping

Steps:

Preheat oven to 375º.
In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
Lay out thawed phyllo dough.
Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
Bake until golden, about 10 minutes.
Makes 20 straws.
Serve warm with pesto for dipping.