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Ham 'n' Swiss Strudel Recipe

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You just can't beat this strudel stuffed with ham, cheese and rice when you want to serve a special breakfast or brunch. Fresh fruit rounds out the meal. —Sally Coffey, Hilton, New York
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 8-10 servings

Ingredients

  • 1-1/2 cup chicken broth
  • 3/4 cup uncooked long grain rice
  • 1 cup finely chopped onion
  • 1 tablespoon plus 1/2 cup butter, divided
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • 4 ounces thinly sliced deli ham, julienned
  • 2 cups (8 ounces) shredded Swiss Cheese
  • 1 teaspoon paprika

Nutritional Facts

1 serving (1 piece) equals 278 calories, 17 g fat (10 g saturated fat), 52 mg cholesterol, 461 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes or until tender; add to rice.
  2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with remaining phyllo and butter (keep dough covered with waxed paper until ready to use). Spoon rice mixture over dough to within 1 in. of edges. Sprinkle with ham, cheese and paprika.
  3. Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with remaining butter.
  4. Place seam side down on a greased baking sheet. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 8-10 servings.
Originally published as Ham 'n' Swiss Strudel in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p168

Nutritional Facts

1 serving (1 piece) equals 278 calories, 17 g fat (10 g saturated fat), 52 mg cholesterol, 461 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Ham 'n' Swiss Strudel

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Reviewed Sep. 5, 2010

"Although we enjoyed this strudel and would certainly make it again, the directions were not quite clear for making the rice. I'm assuming you are to add the 1 tbsp. of butter to the broth and rice when cooking it. I'm also assuming you are to add the onions to the cooked rice. The directions did not say this. Other than that, the strudel was very tasty and something a little different."

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