Smoked Mozzarella and Sun-Dried Tomato Cigars

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   Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.

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   2.

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   Lay one sheet of phyllo dough on a work surface.

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   Cover the other sheets with a damp paper towel to keep from drying out.

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   Fold the phyllo sheet in half lengthwise to make a rectangle.

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   Place a few slices of smoked mozzarella and some sun-dried tomatoes on one narrow end of the rectangle, leaving a one inch border.

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   Gently roll up the phyllo into a cigar shape, tucking the sides in like a burrito.

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   Place the cigar on the prepared baking sheet, seam side down and brush the top with butter.

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    Continue rolling the remaining cigars.

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    Bake for about 25 minutes, until golden brown.

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    3.

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    Meanwhile, whisk together the olive oil, lemon juice, salt and pepper in a small bowl.

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    Put the mixed baby greens into a bowl.

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    Drizzle the dressing over the mixed greens and toss to coat.

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    Arrange the greens on a serving platter.

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    Slice each cigar into three pieces and lay over the salad.

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    Serve.

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    This recipe is adapted from a similar recipe by Giada de Laurentiis.

* Per serving · 4 servings · Values may vary.

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