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
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1 package (8.8 ounces) ready-to-serve long grain and wild rice
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1-1/2 cups coarsely chopped rotisserie chicken
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1/2 cup shredded Swiss cheese
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1/2 teaspoon Italian seasoning
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1/4 teaspoon salt
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1/4 teaspoon pepper
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12 sheets phyllo dough (14x9-inch size)
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6 tablespoons butter, melted
Directions
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1.
Preheat oven to 400°. Place the first 6 ingredients in a large bowl; toss to combine.
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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.)
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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.
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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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