Recipe - Ham and Cheese Strudle
Makes 6 Servings
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup fat free milk
- ¼ pound ham, chopped fine
- 4 tablespoons grated parmesan, divided
- 1/3 cup shredded reduced-fat swiss cheese
- 1-1/4 cup egg substitute
- 6 phyllo dough sheets (18" x 14")
- non-stick cooking spray
- butter spray
- ¼ cup cry bread crumbs
- 2 tablespoons fresh parsley, minced
Preheat oven to 350 degrees
In a saucepan on medium heat, melt butter, stir in flour until smooth, then gradually stir in the milk. Bring to a boil and cook until thickened. Add ham, stir and remove from heat. Stir in 2 tablespoons of parmesan and all the swiss cheese until melted. Set aside.
Cook the egg substitute until set, stir in the cheese mixture. Now you are ready to assemble the strudel.
Place one sheet of phyllo dough on a clean work surface with the short side facing you. Coat the phyllo with cooking spray, fold in half length-wise. Coat with cooking spray and butter spray. Sprinkle the dough with 2 tablespoons of the bread crumbs then spread 1/6th of the egg mixture over the bottom third of the dough, leaving about 3/4 from the sides and bottom. Fold in the sides and roll-up the dough. Repeat six times.
Place strudels, seam side down in a prepared baking dish sprayed with non-stick cooking spray. Spray tops of all strudel with more cooking spray and butter spray, then sprinkle with remaining parmesan and parsley. Bake 15-18 minutes until lightly browned.
Cheddar cheese is also a great substitute if you don't have or like swiss.
A 3x5 card version of this recipe can be found here.