Post by Loupy on Jul 11, 2010 20:56:03 GMT -7
Ham & Cheese Breakfast Strudels
These get the morning off to a great start! Sometimes I assemble the strudels ahead and freeze them individually before baking. —Jo Groth, Plainfield, Iowa
6 Servings
Prep: 25 min.
Bake: 15 min.
Ingredients
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, beaten
1/4 pound ground fully cooked ham (about 3/4 cup)
6 sheets phyllo dough
1/2 cup butter, melted
1/4 cup dry bread crumbs
TOPPING:
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
Directions
In a small saucepan, melt 2 tablespoons butter.
Stir in flour until smooth; gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cheeses and salt.
Set aside.
In a large nonstick skillet, melt remaining butter over medium heat.
Add eggs to the pan; cook and stir until almost set.
Stir in ham and reserved cheese sauce; heat through.
Remove from the heat.
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.
Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley.
Bake at 375° for 10-15 minutes or until golden brown.
Serve immediately.
Place 2 in. apart on a greased baking sheet; sprinkle with cheese and parsley.
Bake at 375° for 30-35 minutes or until golden brown.
To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
Nutrition Facts:
1 strudel equals
439 calories,
33 g fat
18 g saturated fat
255 mg cholesterol
754 mg sodium
20 g carbohydrate
1 g fiber
16 g protein
These get the morning off to a great start! Sometimes I assemble the strudels ahead and freeze them individually before baking. —Jo Groth, Plainfield, Iowa
6 Servings
Prep: 25 min.
Bake: 15 min.
Ingredients
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, beaten
1/4 pound ground fully cooked ham (about 3/4 cup)
6 sheets phyllo dough
1/2 cup butter, melted
1/4 cup dry bread crumbs
TOPPING:
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
Directions
In a small saucepan, melt 2 tablespoons butter.
Stir in flour until smooth; gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cheeses and salt.
Set aside.
In a large nonstick skillet, melt remaining butter over medium heat.
Add eggs to the pan; cook and stir until almost set.
Stir in ham and reserved cheese sauce; heat through.
Remove from the heat.
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.
Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley.
Bake at 375° for 10-15 minutes or until golden brown.
Serve immediately.
Place 2 in. apart on a greased baking sheet; sprinkle with cheese and parsley.
Bake at 375° for 30-35 minutes or until golden brown.
To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
Nutrition Facts:
1 strudel equals
439 calories,
33 g fat
18 g saturated fat
255 mg cholesterol
754 mg sodium
20 g carbohydrate
1 g fiber
16 g protein
