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1 (12-ounce) package string cheese
1 (10-ounce) package deli-sliced ham
1/2 (16-ounce) package frozen phyllo dough, thawed
1/2 cup butter, melted
Diced pimientos
Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside. Wrap each string cheese stick in 2 slices of ham, being sure to secure ends.
On a clean, flat surface, unroll phyllo dough. Brush one sheet phyllo evenly with melted butter. Top with second sheet of phyllo, brushing evenly with butter. Roll prepared cheese in buttered phyllo sheets, being sure to secure tightly. Brush tops and sides evenly with melted butter. Tear one phyllo sheet into strips, and layer strips onto buttered mummy, leaving a small slit for pimiento eyes. Repeat procedure with remaining prepared cheese sticks, ham, phyllo and butter.
Place on prepared baking sheet, and bake for 20 minutes, or until lightly browned. Place pimientos for eyes on mummy. Serve immediately.
Makes 12 mummies.
1 (10-ounce) package deli-sliced ham
1/2 (16-ounce) package frozen phyllo dough, thawed
1/2 cup butter, melted
Diced pimientos
Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside. Wrap each string cheese stick in 2 slices of ham, being sure to secure ends.
On a clean, flat surface, unroll phyllo dough. Brush one sheet phyllo evenly with melted butter. Top with second sheet of phyllo, brushing evenly with butter. Roll prepared cheese in buttered phyllo sheets, being sure to secure tightly. Brush tops and sides evenly with melted butter. Tear one phyllo sheet into strips, and layer strips onto buttered mummy, leaving a small slit for pimiento eyes. Repeat procedure with remaining prepared cheese sticks, ham, phyllo and butter.
Place on prepared baking sheet, and bake for 20 minutes, or until lightly browned. Place pimientos for eyes on mummy. Serve immediately.
Makes 12 mummies.
