Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls

Ingredients

• 1 large eggs 
• 1 teaspoon marjoram fresh chopped
• 2 teaspoons thyme sprigs fresh
• 2 tablespoons sun-dried olives drained finely chopped
• 16 servings olive oil extra virgin extra-virgin
• 8 sheets dough frozen thawed ( 12x14 inches)
• 0.3 teaspoon pepper white black

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• plastic wrap

Directions

1. Whisk egg in medium bowl until frothy.
2. Mix in all cheeses, tomatoes, thyme, marjoram, and pepper. Cover and chill until ready to use, up to 1 day.
3. Stack phyllo sheets. Using sharp knife or shears, cut sheets in half lengthwise, making sixteen 5- to 6-inch-wide pastry strips.
4. Place 1 strip on work surface (keep remaining strips covered with plastic wrap and damp towel to prevent drying).
5. Brush entire strip with oil.
6. Place 1 heaping tablespoon cheese filling in center of strip, 1 inch in from 1 short pastry edge. Shape filling into 3-inch-long log, parallel to short edge. Fold short edge, then sides of pastry, over filling. Continue to roll up, enclosing filling completely.
7. Brush all over with oil; place on rimmed baking sheet. Repeat with remaining phyllo strips and filling. Can be made 1 day ahead. Cover and refrigerate.
8. Preheat oven to 350°F.
9. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes.
10. Transfer to platter; serve hot.