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Chicken & Wild Rice Strudels

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona

Ingredients

  • 1 package (8.8 ounces) ready-to-serve long grain and wild rice
  • 1-1/2 cups coarsely chopped rotisserie chicken
  • 1/2 cup shredded Swiss cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 sheets phyllo dough (14x9-inch size)
  • 6 tablespoons butter, melted

Directions

  • 1. Preheat oven to 400°. Place the first 6 ingredients in a large bowl; toss to combine.
  • 2. Place 1 sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with 5 additional sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
  • 3. Spoon half the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side.
  • 4. Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through.

Nutrition Facts

1 serving: 323 calories, 18g fat (10g saturated fat), 70mg cholesterol, 550mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 16g protein.

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