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Ham and Cheese Strudel

 Ham and Cheese Strudel
Yawns will be gone from the breakfast table when you serve Jo Groth's strudel. The Plainfield, Iowa cook wraps phyllo dough around a creamy filling of ham, cheese and egg substitute to create pretty golden-brown roll-ups that taste terrific!
12 ServingsPrep: 45 min. Bake: 15 min.


  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 1/4 pound fully cooked lean ham, finely chopped
  • 1/3 cup shredded reduced-fat Swiss cheese
  • 4 tablespoons grated Parmesan cheese, divided
  • 1-1/4 cups egg substitute
  • 12 phyllo dough sheets (14 inches x 9 inches)
  • Nonstick cooking spray
  • Refrigerated butter-flavored spray
  • 1/4 cup dry bread crumbs
  • 2 tablespoons minced fresh parsley


  • In a saucepan, melt butter. Stir in flour until smooth. Gradually
  • stir in milk. Bring to a boil; cook and stir for 1-2 minutes or
  • until thickened. Add ham; heat through. Remove from heat. Stir in
  • Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is
  • melted; set aside. In a nonstick skillet coated with cooking spray,
  • cook and stir egg substitute over medium heat until completely set.
  • Stir into cheese mixture.
  • For each strudel, place one 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 cooking spray;
  • fold in half lengthwise. Coat with cooking spray; spritz with

2 of 2

Ham and Cheese Strudel (continued)

Directions (continued)

  • butter-flavored 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 cooking
  • spray; spritz with butter-flavored 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 during baking). Sprinkle each with
  • parsley and remaining Parmesan cheese. Yield: 6 servings.
Nutritional Facts: One serving equals 218 calories, 8 g fat (3 g saturated fat), 18 mg cholesterol, 576 mg sodium, 18 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.