(12 to 15 rolls)
Mix the cream cheese and Roquefort cheese until smooth.
Add the pomegranate and mix carefully so they do not break apart. Refrigerate until using.
Melt the butter.
Roll out a sheet of phyllo dough, brush completely with butter and cover with another sheet, cut into 4 or 5 strips (depending on the size you want to make the rolls).
Put a spoonful of filling on each end of the strips and start rolling, closing the sides after the first turn. Brush the other end with some butter to be able to close it. Repeat the steps with all the strips.
Then brush each roll with some butter and sprinkle some sesame seeds.
Put over a Silpat or silicone sheet and put in the oven, preheated to 390°F, until brown (15 minutes approx.).