Ingredients

• 8 ounces cream cheese, softened
• 1 egg, lightly beaten
• 1/4 cup grated Parmesan
• 1/4 teaspoon salt
• 1 box phyllo dough, thawed
• 8 tablespoons (1 stick) butter, melted
• Store-bought pesto, for dipping

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Instructions

1. Preheat oven to 375 degrees F.
2. In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan, and salt. Stir to combine. 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.
3. Lay out thawed phyllo dough. 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. Bake until golden, about 10 minutes.
4. Serve warm with pesto for dipping.