Smoked Mozzarella and Sun-dried Tomato in Phyllo

• 6 sheets phyllo (filo) pastry sheets
• 4 tablespoon butter melted
• 8 ounces smoked mozzarella cheese sliced 1/4-inch thick
• 8 ounces sundried tomatoes drained
• 1/2 cup olive oil, extra-virgin
• 1/4 cup - prosecco
• 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper freshly ground
• 6 cups mixed salad greens

1. Preheat the oven to 325F (160C).
2. Lay a sheet of phyllo dough on a clean dry work surface.
3. Use a pastry brush to brush the phyllo sheet with melted butter.
4. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle.
5. Brush the top of the phyllo with melted butter.
6. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side.
7. Top the cheese with a few pieces of sun-dried tomatoes.
8. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end.
9. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling.
10. Arrange on a foil-lined baking sheet, seam side down, and brush the top with butter.
11. Keep rolling the 5 remaining cigars.
12. Bake until golden, about 25 to 30 minutes.
13. 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.
14. Shake well.
15. Toss the Proseco vinaigrette with the greens.
16. Arrange the dressed greens on a serving platter or on individual serving plates.
17. Slice the cigars into 2-inch pieces.
18. Place atop the dressed greens.
19. The baked cigars are about 1 1/2 inches in diameter.
20. Serve and enjoy!

phyllo, butter, mozzarella cheese, tomatoes, olive oil, apple cider vinegar, kosher salt, black pepper, mixed salad greens

Taken from recipeland.com/recipe/v/smoked-mozzarella-sun-dried-tom-51026 (may not work)