[X]

Home > Recipes > Cheese and Sausage Strudels

Cheese and Sausage Strudels Recipe

Cheese and Sausage Strudels Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Instead of a typical egg bake, out Test Kitchen home economists came up with this elegant entree. Each phyllo dough strudel features a flavorful cheese sauce and hearty pork sausage.

[X]

Rate Cheese and Sausage Strudels Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cheese and Sausage Strudels Recipe

Prep: 45 min. + cooling Bake: 15 min.

Yield: 10 Servings

45 15 60

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.

Nutritional Facts 1 piece equals 490 calories, 38 g fat (20 g saturated fat), 298 mg cholesterol, 877 mg sodium, 23 g carbohydrate, 1 g fiber, 16 g protein.

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

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cheese and Sausage Strudels

Cheese and Sausage Strudels

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Dec. 25, 2008 by tstreich

These were wonderful. So many fabulous flavors blended together (swiss, thyme, parmesan, nutmeg). The flavors made these taste very gourmet. If you have all the ingredients prepped and ready to make this dish, it's not difficult except phyllo dough does dry out quick so follow the directions and make one at a time. I would definitely make this again for company.

Reviewed on Dec. 18, 2008 by Maria4520