HAM & CHEESE BREAKFAST STRUDELS
Golden breakfast strudels are guaranteed to get the morning off to a terrific start. Sometimes I assemble them ahead and freeze them individually before baking.
—JO GROTH PLAINFIELD, IA
PREP: 25 MIN. • BAKE: 10 MIN. • MAKES: 6 SERVINGS
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/3 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
5 eggs, lightly beaten
1/4 pound ground fully cooked ham (about 3/4 cup)
6 sheets phyllo dough (14x9 inch)
1/2 cup butter, melted
1/4 cup dry bread crumbs
TOPPING
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt.
2. In a large nonstick skillet, melt remaining butter over medium heat. Add eggs; cook and stir until almost set. Stir in ham and cheese sauce; heat through. Remove from heat.
3. Preheat oven to 375°. Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining sheets of phyllo, butter, bread crumbs and filling.
4. Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately.
USING PHYLLO
Handling the thin, fragile sheets of phyllo quickly is a key to success. Count out the number of phyllo sheets required for the recipe. Place the sheets on a smooth, dry surface and immediately cover as recipe directs. Gently pull sheets from the stack as you need them, keeping the remaining sheets covered until needed.