SUN-DRIED TOMATO STRUDELS

1 (3 oz) pkg. sun-dried tomatoes (not packed in oil)
boiling water
1 cup grated parmesan cheese
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped garlic
4 green onions (white and green parts), washed and chopped
1 (1 lb) pkg. phyllo dough sheets (14x18-inches)*
1/2 stick (1/4 cup) butter, melted

Preheat oven to 350 degrees F.

Place the sun-dried tomatoes in boiling water for at least 15 minutes to soften. Drain and coarsely chop. You will have about 1 1/2 to 1 3/4 cups of tomatoes.

In a medium bowl, combine the tomatoes, Parmesan cheese, cream cheese, mozzarella, garlic, and green onions.

Stack the phyllo sheets and cut into quarters. Take 3 of the quartered sheets, stack them and brush the top sheet lightly with melted butter. (When not using phyllo, keep it covered with a damp kitchen towel to keep it from drying out.)

Place about 1 or 2 tablespoons of the cheese mixture on the phyllo. Roll, tucking in the ends and encasing the filling completely. You may encase the filling in any desired shape, such as a triangle or in a bundle, by pulling the ends up and around the filling and gently pressing them together. Place on a baking sheet and brush lightly with melted butter. Repeat with the remaining phyllo and filling.

Bake for about 15 minutes or until golden. Remove from the oven. Cool a few minutes and serve.

This recipe easily doubles.

*If desired, use half sheets of phyllo to make larger portions and serve as a side dish.

TO MAKE AHEAD:
The strudels can be assembled a few days ahead and stored in the refrigerator covered with plastic wrap. Refresh with a little melted butter before baking.

Makes 28 strudels
Source: Detroit Free Press