Cheese and Sausage Strudels Recipe

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2/3 cup shredded Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Dash pepper
• 1/2 pound bulk pork sausage
• 10 eggs, beaten
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley flakes
• PASTRY:
• 20 sheets phyllo dough (14 inches x 9 inches)
• 1 cup butter, melted
• 1/2 cup dry bread crumbs
• TOPPING:
• 1/4 cup grated Parmesan cheese
• Minced fresh parsley

Directions

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside.
• Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely.
• Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times.
• For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately. Yield: 10 servings.

Cheese and Sausage Strudels published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p9