Corned Beef Croc Cigars

“Most Aussome Recipe Contest Entry”
Susan M.


1 slice dark rye bread, dried and made into crumbs
6 Phyllo pastry (Baklava pastry) sheets, sliced down the middle length wise
¼ cup butter, if unsalted add salt to taste
1 heaping tablespoon Coleman’s prepared English mustard
4 OZ Old Croc Extras Sharp Cheddar, finely grated
5 OZ thinly sliced corned beef

Make the rye bread crumbs, set aside. Preheat oven to 350 degrees.

Melt butter and mustard together just until warmed. Brush one sheet of pastry lightly with butter, lightly sprinkle with bread crumbs. Top with another sheet and do the same. Lay another sheet on top, sparingly spread corned beef on sheet and sprinkle generously with Old Croc Cheese. Roll up jelly roll style, tuck in ends and place on a baking sheet. Repeat. If you are moving a little slow cover pastry with a towel to avoid dry out of the pastry. Score the tops in four places per roll and lightly brush with butter or spray with olive oil. Bake for 15 minutes until browning and smelling amazing.

These can be made ahead of time and be kept refrigerated and covered. These are an excellent added to a lovely salad, soup a snack or for a great appetizer for a party. Enjoy.

Makes 16 cigars or 4 servings