1 package (8-ounce) cream cheese, softened, Philadelphia®
1 egg, lightly beaten
1/4 cup grated Parmesan cheese, Kraft®
1/4 teaspoon salt
1 box (16-ounce) phyllo dough, thawed, Athens® (40 sheets)
1 stick butter, melted
Store-bought basil pesto, Buitoni®
In a small bowl, combine cream cheese, egg, Parmesan cheese, and salt. Mix well. Spoon cream cheese mixture into a resealable plastic bag. Set aside.
Preheat oven to 375 degrees F.
To use a resealable bag as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening. Lay out thawed phyllo dough. Working quickly to keep dough from drying out, brush top sheet with melted butter and pipe cheese filling along long edge of phyllo 1/2 inch from each end. Fold over ends to enclose filling and roll up phyllo to make a straw. Place straw on a baking sheet. Repeat with remaining sheets of phyllo.
Bake straws for 12 to 15 minutes or until golden. Serve straws with basil pesto for dipping.