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Ingredients
- 12 sht frzn phyllo dough thawed
- 1/2 c. unsalted butter melted (1 stick)
- 3/4 c. purchased pesto
- 6 x 1/2 inch Swiss cheese slices (7x3)
- 6 Tbsp. grated Parmesan
- Â Â Fresh basil sprigs (optional)
Directions
- Preheat oven to 375F. 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 Tbsp. pesto in 4x8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 Tbsp. Parmesan. Mix 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 till golden, about 25 min.
- Slice rolls into 1-inch lengths. Arrange decoratively on platter.
- Garnish rolls with fresh basil sprigs if you like and serve immediately.
- Serves 12.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 197g | |
| Calories 1139 | |
| Calories from Fat 1004 | 88% |
| Total Fat 114.25g | 143% |
| Saturated Fat 72.43g | 290% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 960mg | 40% |
| Potassium 101mg | 3% |
| Total Carbs 3.38g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.88g | 1% |
| Protein 28.45g | 46% |
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