Ham & Cheese Strudel Recipe

Ingredients

• 3 tablespoons chopped green onion
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup skim milk
• 1/4 pound fully cooked lean ham, finely chopped
• 1/3 cup shredded reduced-fat Swiss cheese
• 2 tablespoons chopped roasted red pepper
• 4 tablespoons grated Parmesan cheese, divided
• 5 Eggland's Best Eggs
• 2 tablespoons water
• 12 phyllo dough sheets
• Butter-flavored nonstick cooking spray
• 1/4 cup dry bread crumbs
• 2 tablespoons minced fresh parsley

Directions

• In a saucepan, cook onion in butter until tender; stir in flour. Gradually stir in milk; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in ham, Swiss cheese, roasted red pepper and 2 tablespoons Parmesan cheese, set aside.
• In a medium bowl, beat eggs and water until frothy. Meanwhile, heat a small skillet over medium heat; coat with nonstick cooking spray. Add the eggs to the skillet and cook just until they begin to set around the edges of the pan. With a wooden spoon or a rubber spatula, scramble the mixture until the eggs are cooked soft and fluffy and no longer runny. Stir into sauce mixture.
• For each strudel, place on sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with nonstick cooking spray; fold in half lengthwise. Coat with nonstick cooking spray. Sprinkle with 1 teaspoon bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture.
• Place seam side down on an ungreased baking sheet. Coat with nonstick cooking spray. Bake at 375° for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough slightly during baking). Sprinkle strudels with parsley and remaining Parmesan cheese. Yield: 1 dozen.

Ham & Cheese Strudel published in Taste of Home Cooking School Collection Fall 2007, p27