Ham & Cheese Breakfast Strudels Recipe

Ingredients

• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/3 cup shredded Swiss cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt
• 5 eggs, beaten
• 1/4 pound ground fully cooked ham (about 3/4 cup)
• 6 sheets phyllo dough
• 1/2 cup butter, melted
• 1/4 cup dry bread crumbs
• TOPPING:
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh parsley

Directions

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
• In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
• Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up.
• Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
• To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
• Place 2 in. apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown. Yield: 6 servings.

Ham & Cheese Breakfast Strudels published in Taste of Home April/May 2009, p43