Nutty Phyllo Ghosts Recipes

Steps:

• Toss peppers with oil; season with salt. Heat a cast-iron skillet over medium-high; add peppers and cook, stirring, until blistered, about 2 minutes. Transfer to a plate; let cool completely.
• Stir together feta and cream cheese in a small bowl until smooth. Make a small slit along long side of each pepper; stuff peppers with cheese mixture.
• Preheat oven to 375 degrees. Lay 1 phyllo sheet on a work surface; brush with oil. (Keep rest of phyllo covered with a damp towel as you work.) Cut lengthwise into 3-to-4-inch-wide strips (slightly smaller than peppers). Place a pepper at bottom of each strip; tightly roll. Transfer, seam-side down, to a parchment-lined baking sheet. Brush top with oil; sprinkle with sesame seeds. Repeat with remaining peppers and phyllo. (Rolled peppers can be frozen, covered tightly, up to 2 weeks.) Bake until phyllo is golden brown, about 30 minutes. Let cool slightly before serving.

Steps:

• Preheat oven to 425°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Cover with a second sheet of phyllo; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo lengthwise in half; cut each half crosswise into 5 rectangles (4-1/2x2-3/4 in.). Tightly roll up rectangles jelly-roll style, starting with a long side. , Mix sugar and cinnamon. Lightly coat sticks with cooking spray; sprinkle with 1-1/2 teaspoons sugar mixture. Place on an ungreased baking sheet. Bake until lightly browned, 3-5 minutes. Remove to a wire rack to cool. Repeat with remaining ingredients., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip 1 end of each phyllo stick into chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate.