Sausage and Cheese Breakfast Strudels
SERVINGS
5 Strudels
INGREDIENTS
For Filling
- 2 TB Margarine
- 2 TB Flour
- 1 cup Milk
- 1/3 cup Shredded Swiss Cheese
- 2 TB Parmesan Cheese
- 1/4 tsp Salt
- 1/8 tsp Nutmeg
- 1/4 Bulk Pork Sausage
- 5 Eggs (Beaten)
- 1/2 tsp Thyme
For the Pastry
- 5 sheets Thawed Phyllo Pastry
- 1/2 cup Melted Margaine
- 1/4 cup Dry Bread Crumbs
For the Topping
- 2 TB Parmesan Cheese
- 2 TB Chopped Parsley
INSTRUCTIONS
- Heat oven to 375.
- Melt 2 TB margarine, blend in flour and cook over medium heat until smooth and bubbly. Gradually add milk, cook until mixture boils and thickens stirring constantly.
- Boil 1 minute. Add cheeses, salt, cayenne, and nutmeg. Stir until cheese is melted and set aside.
- In medium skillet, brown sausage, drain, stir in eggs and thyme. Cook over medium heat until eggs are set. Stir in cheese sauce and cool completely.
- Unroll phyllo sheets and brush 1 sheet with melted margarine, keeping others covered, sprinkle with bread crumbs and fold in half lengthwise, brush with more margarine.
- Place ½ cup of filling at the bottom of the short side. Turn up edge, fold in sides and roll up. Place seam side down on ungreased cookie sheet.
- Repeat with other 4 sheets, brush tops with melted margarine and sprinkle with topping.
- Bake for 15 minutes or until crisp and light brown.
