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Cheese and Sausage Strudels

Cheese and Sausage Strudels
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.
10 ServingsPrep: 45 min. + cooling Bake: 15 min.

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.
© Taste of Home 2013

2 of 2

Cheese and Sausage Strudels (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013