Ham and Cheese Strudel
Total TimePrep: 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 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.
Editor's NoteThis recipe was tested with I Can't Believe It's Not Butter Spray.
Nutrition Facts2 each: 218 calories, 8g fat (3g saturated fat), 18mg cholesterol, 576mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
Follow along as we show you how to make these fantastic recipes from our archive.
Feb 14, 2010
This recipe has intimidated me for 7 years because I'd never worked with phyllo dough before. However, after a little bit of exposure, I discovered it wasn't so challenging after all. The recipe was pretty straight-forward and simple to follow, and the results were quite tasty!