Ingredients
-
1
-
3
-
2
-
6
-
125
-
-
-
-
-
-
-
-
-
-
Directions
Provolone Grissinis, This is from an old Leggo’s book, love the sound of this for a party appetiser , I love phyllo dough, but it is such a pain to work with That said, these are very tasty! I reduced the recipe to make 6 grissini, and used s tomato based sauce for dipping, which was perfect! I always see so much butter left on the pan after cooking, but I know they wouldn’t be near as good or flaky, without all that butter, puffing the pastry as it heats up I will make these again, next time I commit myself to a box of phyllo dough, and include them in an appy ‘spread ‘ Thanks for sharing, **Mandy**!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix Cheese, Salami & Cream Together. |
|
2
Done
|
Brush One Sheet of Phyllo With Butter, Top With Another Sheet and Brush Again With Butter. |
|
3
Done
|
Cut Pastry Sheet Into 6 Rectangles and Place One Teaspoonful of Salami Mixture at One End of Each Rectangle and Roll the Pastry Up to Enclose the Filling. |
|
4
Done
|
Repeat With Remaining Pastry & Salami. |
|
5
Done
|
Brush With Remaining Butter & Bake at 200.c For 10-15 Minutes. |
|
6
Done
|
Serve With a Tomato Sipping Sauce. Recipe #335677 Is Good! |
