Tomato Turnovers

• 8 (14 x 9-inch) sheets frozen phyllo dough, thawed
• 1/4 cup olive oil, divided
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1 teaspoon freshly ground black pepper
• 1 cup multicolored grape tomatoes, quartered lengthwise
• 1/4 cup thinly sliced shallots
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon kosher salt
• 1.5 ounces aged fontina cheese, grated
• Cooking spray

1. Preheat oven to 375u0b0.
2. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo sheet with 1 1/2 teaspoons oil. Combine Parmigiano-Reggiano cheese and pepper, stirring well. Sprinkle about 1 teaspoon pepper mixture evenly over phyllo; top with another phyllo sheet. Combine tomatoes and next 5 ingre-dients (through fontina cheese) in a bowl. Arrange about 1/3 cup tomato mixture along short side of phyllo; roll up phyllo, jelly-roll fashion, starting with short side. Lightly brush outside of roll with oil. Cut into thirds. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining 6 phyllo sheets, pepper mixture, oil, and tomato mixture.
3. Bake at 375u0b0 for 10 minutes or until phyllo is golden. Serve warm or at room temperature.

phyllo dough, olive oil, cheese, freshly ground black pepper, multicolored grape tomatoes, shallots, fresh basil, thyme, kosher salt, fontina cheese, cooking spray

Taken from www.myrecipes.com/recipe/tomato-turnovers (may not work)