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Cheese and Sausage Strudels

Instead of a typical egg bake, out Test Kitchen home economists came up with this elegant entree. Each phyllo dough strudel features a flavorful cheese sauce and hearty pork sausage.
  • Total Time
    Prep: 45 min. + cooling Bake: 15 min.
  • Makes
    10 servings


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2/3 cup shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Dash pepper
  • 1/2 pound bulk pork sausage
  • 10 eggs, beaten
  • 1 teaspoon dried thyme
  • 2 teaspoons dried parsley flakes
  • 20 sheets phyllo dough (14 inches x 9 inches)
  • 1 cup butter, melted
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • Minced fresh parsley


  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside.
  • Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely.
  • Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times.
  • For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately.
Nutrition Facts
1 piece: 490 calories, 38g fat (20g saturated fat), 298mg cholesterol, 877mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 16g protein.
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Average Rating:
  • debnbrian
    Oct 15, 2013

    Edible but very bland. Will not be making again. It needs Italian sausage and other spices to give it more flavor.

  • tstreich
    Dec 25, 2008

    These were wonderful. So many fabulous flavors blended together (swiss, thyme, parmesan, nutmeg). The flavors made these taste very gourmet. If you have all the ingredients prepped and ready to make this dish, it's not difficult except phyllo dough does dry out quick so follow the directions and make one at a time. I would definitely make this again for company.

  • calicocatz
    Mar 23, 2008

    No comment left