Directions:
- Preheat the oven to 375 degrees. Combine the cream cheese, parmesan, egg and 1/4 teaspoon salt in a small bowl; mix well. Spoon into a resealable bag; snip off the corner to make a 1/4-inch-diameter opening.
- Unfold the stack of phyllo sheets on a clean surface. Working quickly to keep the dough from drying out, brush the top sheet all over with melted butter, then pipe the cheese filling along the long edge of the dough to within 1/2 inch of the ends. Fold the ends over the filling, then roll up the dough to make a straw. Place on a baking sheet; repeat with the remaining phyllo sheets and cheese mixture. Bake until golden, 10 to 12 minutes. Serve the cheese straws with pesto.
- Photograph by Mark Peterson
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.03 Kcal (327 kJ) | ||
| Calories from fat | 46.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 8% | |
|---|---|---|---|
| Cholesterol | 17.51mg | 6% | |
| Sodium | 84.61mg | 4% | |
| Potassium | 19.4mg | 0% | |
| Total Carbs | 6.27g | 2% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 1.56g | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 359.44 Kcal (1505 kJ) | ||
| Calories from fat | 215.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.96g | 8% | |
|---|---|---|---|
| Cholesterol | 80.66mg | 6% | |
| Sodium | 389.75mg | 4% | |
| Potassium | 89.36mg | 0% | |
| Total Carbs | 28.9g | 2% | |
| Sugars | 0.81g | 1% | |
| Dietary Fiber | 1.04g | 1% | |
| Protein | 7.2g | 3% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.7mg | 2% | |
| Calcium | 69.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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