Shelly's Recipe

MUSHROOM SPINACH SAUSAGE STRUDEL

Category: Sides

1/2 lb sweet Italian sausage
3 tbsp olive oil
1 small onion, chopped
1/4 lb mushrooms, sliced
1/4 cup chopped red bell pepper
1 clove garlic, minced
1/2 lb fresh spinach, washed, torn into small pieces and drained
1/4 cup shredded Swiss cheese
Salt and pepper, to taste
4 sheets phyllo dough, thawed according to pkg directions
1/4 cup butter, melted
3 tbsp dry bread crumbs
Fresh thyme sprig and red pepper strips

Crumble and cook sausage in a skillet until browned, stirring occasionally. Drain; set aside. Heat oil in same skillet until hot. Add next 4 ingredients and stir until vegetables are soft. Stir in sausage, spinach, cheese, salt and pepper; cook until vegetables are tender. Set aside to cool.

Preheat oven to 375. Place 1 phyllo sheet on work surface. Cover remaining sheets with a damp down to keep from drying out. Brush entire sheet with melted butter and sprinkle with 1/4 of bread crumbs. Repeat layers 3 times. Spread sausage mixture over top; roll up, starting at one short side, until roll forms. Place on ungreased sheet. Brush with remaining butter; bake 15 minutes or until golden. Let stand 5 minutes. Cut into 1 inch slices. Garnish with thyme and pepper strips. Serve hot. Refrigerate leftovers. Serves 4-6