↞ recipe box start page
Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHEESE AND SAUSAGE STRUDELS
Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fresh Spinach And Goat Cheese Strudels
by HappyCook80
Fresh Spinach and Goat Cheese Strudels 1 tbsp. + 2 tsps. vegetable oil 2 tsps. fresh garlic 1 1/4 lbs. fresh spinach, stemmed, cleaned, patted dry 1 cup goat cheese salt and pepper 4 sheets fi
by HappyCook80
Fresh Spinach and Goat Cheese Strudels 1 tbsp. + 2 tsps. vegetable oil 2 tsps. fresh garlic 1 1/4 lbs. fresh spinach, stemmed, cleaned, patted dry 1 cup goat cheese salt and pepper 4 sheets fi
Sun Dried Tomato And Herb Cheese Strudels
by sgre52160
9 oz soft fresh goat cheese, room temperature 9 oz cream cheese, room temperature 1/4 cup plus 2 tbsp. minced drained oil packed sun dried tomatoes 2 tbsp. minced fresh parsley 2 tbsp. min
by sgre52160
9 oz soft fresh goat cheese, room temperature 9 oz cream cheese, room temperature 1/4 cup plus 2 tbsp. minced drained oil packed sun dried tomatoes 2 tbsp. minced fresh parsley 2 tbsp. min
Pumpkin Strudels
by sgre52160
1 (15-oz) can pumpkin 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 12 sheets frozen phyllo dough (18x14 inch rectangles), thawed 2/3 cup
by sgre52160
1 (15-oz) can pumpkin 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 12 sheets frozen phyllo dough (18x14 inch rectangles), thawed 2/3 cup
Chicken & Wild Rice Strudels
by sgre52160
1 package (8.8 ounces) ready-to-serve long grain and wild rice 1-1/2 cups coarsely chopped rotisserie chicken 1/2 cup shredded Swiss cheese 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 te
by sgre52160
1 package (8.8 ounces) ready-to-serve long grain and wild rice 1-1/2 cups coarsely chopped rotisserie chicken 1/2 cup shredded Swiss cheese 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 te
Sausage Cheese Dip
by sgre52160
1 lb each sausage and ground round 1 can cream of mushroom soup 2 lbs Velveeta cheese 6 jalapeno peppers, diced 1 medium onion, diced Garlic powder, to taste Brown meat in skillet; drain. Mel
by sgre52160
1 lb each sausage and ground round 1 can cream of mushroom soup 2 lbs Velveeta cheese 6 jalapeno peppers, diced 1 medium onion, diced Garlic powder, to taste Brown meat in skillet; drain. Mel
view more member recipes
Recipe Quick Jump