Phyllo Cheese Straws With Pesto

• 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

1. Preheat oven to 375u0b0.
2. In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
3. 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.
4. Lay out thawed phyllo dough.
5. 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.
6. Bake until golden, about 10 minutes.
7. Makes 20 straws.
8. Serve warm with pesto for dipping.

cream cheese, egg, parmesan cheese, salt, phyllo dough, butter, storebought basil pesto

Taken from www.food.com/recipe/phyllo-cheese-straws-with-pesto-130299 (may not work)