YIELDS 24 ROLLS

This savory little appetizer is perfect for special occasions. It's easy to make and is very impressive.

6 tablespoons Basil Pesto (page 23)

1 (3-ounce) package cream cheese, softened

¾ cup grated Parmesan cheese, divided

1 teaspoon dried Italian seasoning

8 (15” × 18”) sheets filo dough, thawed

⅓ cup butter

1. Preheat oven to 375°F. In small bowl, make the filling by combining Pesto, cream cheese, and ¼ cup Parmesan cheese; mix well and refrigerate. In small bowl, combine ½ cup Parmesan cheese and seasoning and mix well. Work with one filo sheet at a time, keeping the rest covered. Place one sheet on work surface and brush with melted butter. Sprinkle with ¼ of the cheese mixture. Lay second filo sheet on top of first and brush with butter. Make three more stacks like this one.

2. Starting with 18” side, cut each stack into six 3” × 15” strips, making 24 strips in all. Place 2 teaspoons cheese filling at the 3” edge of each strip. Carefully roll up each filo stack strip, starting with 3” side. Place each roll seam-side down on Silpat-lined cookie sheets. Brush each with butter. Bake for 15 to 20 minutes or until pastries are golden brown. Cool for 15 minutes, then serve. Store leftovers in the refrigerator.