Mini Breakfast Sausage Strudel

(5 servings) Printable Version

1 lb. bulk breakfast sausage
3/4 cup finely grated Parmesan cheese
1 can (10 3/4 oz.) condensed cream of mushroom soup
2 hard boiled eggs-cut into 1/4" cubes
1/2 cup thinly sliced green onions
1/4 cup chopped fresh parsley
1 package (16 oz.) frozen phyllo dough-thawed
Butter-flavored nonstick cooking spray or 1/2 cup melted butter or margarine

Crumble and cook sausage in medium skillet until browned. Drain off any drippings; place in medium bowl. Add cheese, soup, eggs, green onions and parsley; stir gently until blended. Cover and chill for an hour.

Preheat oven to 375F. Layer 4 sheets of phyllo dough, coating each sheet with cooking spray or brushing with melted butter before stacking. Cut stack in half lengthwise. Shape 1/3 cup filling into log and place at bottom end of 1 stack. Fold in sides to cover filling; roll up phyllo dough and filling jelly roll style. Seal edges and spray roll with cooking spray or brush with butter. Repeat with remaining phyllo dough and filling. Place rolls on ungreased baking sheet, seam sides down. Bake 15-20 minutes or until golden brown.