Looking for a little something special to share with friends or family? Try these crunchy treats. Remember, there are approximately 20 sheets of dough in each 1/2 pound of filo dough.  As long as you are at it, make more! They have a way of disappearing.  Multiply by 4 and you should be good to go.

Ingredients:

• 4 sheets phyllo dough
• 1/2 c butter, melted (1/4 lb)
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 2 ounces semisweet chocolate, finely chopped (more if you dip them as deep as you can and still hold on to them.)
• 1/2 teaspoon shortening
• 1/2 ounce white baking chocolate, melted

Directions:

1. Preheat oven to 425°.
2. Place one sheet of phyllo dough on a work surface.
3. Brush with butter.
4. Cover with a second sheet of phyllo.
5. Brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)
6. Cut phyllo lengthwise in half.
7. Cut each half crosswise into five rectangles (4-1/2×2-3/4 in.).
8. Tightly roll up rectangles jelly-roll style, starting with a long side.
9. Mix sugar and cinnamon.
10. Lightly brush sticks with butter.
11. Sprinkle with 1-1/2 teaspoons sugar mixture.
12. Place on an ungreased baking sheet.
13. Bake until lightly browned, 3-5 minutes.
14. Remove to a wire rack to cool.
15. Repeat with remaining ingredients.
16. In a microwave, melt semisweet chocolate and shortening.
17. Stir until smooth.
18. Dip one end of each phyllo stick in chocolate.
19. Allow extra to drip off.
20. Place on waxed paper.
21. Let stand until set.
22. Drizzle with white chocolate.

Serves:  Makes 20 rolls

Source:  Taste of Home