Shelly's Recipe

CHEESE AND SAUSAGE STRUDELS

Category: Breakfast and Brunch

1/4 cup butter
1/4 cup flour
2 cups milk
2/3 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp ground nutmeg
Dash pepper
1/2 lb bulk pork sausage
10 eggs, beaten
1 tsp dried thyme
2 tsp dried parsley flakes

Pastry:
20 sheets phyllo dough (14 inches x 9 inches)
1 cup butter, melted
1/2 cup dry bread crumbs

Topping:
1/4 cup grated Parmesan cheese
Minced fresh parsley

In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside.

Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely.

Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times.

For topping, combine Parmesan cheese and parsley. Brush roll with butter; sprinkle with topping. Bake at 350 for 15-20 minutes or until crisp and lightly browned. Serve immediately. Yield: 10 servings.