Preheat the oven to 350°
Drain the sun dried tomatoes using a wire strainer so the oil drains completely. Slice the cheese into sticks about ¼" thick and ½" wide. Each cigar will have one stick of cheese and a few pieces of sun-dried tomatoes.
On a clean, dry workspace, lay out a sheet of phyllo dough. Using a pastry brush, brush the phyllo sheet with melted butter.
Fold the phyllo sheet in half lengthwise and brush the top with more butter.
Place one cigar serving size of cheese and a few pieces of sun-dried tomatoes at the edge of the phyllo sheet, leaving about an inch on either side. Roll up the cigar about halfway, then fold the ends over to seal and continue to roll. Use more melted butter at the end to seal the cigar.
Place cigars on a foil lined baking sheet with the seam side down and brush the top with butter.
Bake about 25 minutes until golden.