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Smoked Mozzarella and Sun-dried Tomato Cigars

Smoked Mozzarella and Sun-dried Tomato Cigars is a home-style recipe. Recipe courtesy Giada De Laurentiis See this recipe on air Sunday Apr.

Illustrative photo

Ingredients

• 6
• 4 tbsp
• 8 oz
• 8 oz
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• 6 cup

Method (preview)

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   Use a pastry brush to brush the phyllo sheet with melted butter.

3. 3

   Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle.

4. 4

   Brush the top of the phyllo with melted butter.

5. 5

   Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side.

6. 6

   Top the cheese with a few pieces of sun-dried tomatoes.

7. 7

   Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end.

8. 8

   Place on a foil-lined baking sheet, seam side down, and brush the top with butter.

9. 9

   Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.

10. 10

    Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper.

11. 11

    Shake well.

12. 12

    Toss the Proseco vinaigrette with the field greens.

13. 13

    Place the dressed greens on a serving platter or on individual serving plates.

14. 14

    Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.

15. 15

    Episode#: EI0914