Phyllo Cheese Straws With Pesto

I love these as a snack or with a meal! They make great appetizers, too!

• Ready In: 40 mins
• Yields: 20 straws

Ingredients

• 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

Directions

1. Preheat oven to 375º.
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.