- Servings: 20-30
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
|2× 1.9 oz pkgs||(15 Shells Each) Mini Phyllo Shells|
|6 oz||Freshly Grated Parmesan Cheese|
|12 oz||Grated Mozzarella Cheese|
|6 oz||Grated Provolone Cheese|
|2 Tbsp||Grated Onion|
|1 tsp||Worcestershire Sauce|
|½ – ¾ cup||Salad Dressing, not mayo|
|1 tsp||Dried Parsley Flakes|
|½ tsp||Caraway Seeds, if desired|
Heat oven to 350 degrees F. Place phyllo shells on a cookie sheet lined with parchment paper. Set aside.
In a medium size bowl, mix the Parmesan, mozzarella, provolone, onion, Worcestershire sauce, salad dressing and parsley flakes. Mix well, using enough salad dressing to hold the mixture together. Fill each phyllo shell just to the top with the cheese mixture. Sprinkle with caraway seed, if desired. Place in oven for 10-12 minutes or until cheese is hot and bubbly.
You can also use cocktail size bread slices for this recipe. Just spread the cheese mixture on each slice of bread and bake for 10-12 minutes, or until the cheese is melted and bubbly. Try using cocktail rye bread for a unique flavor.