Ham & Cheese Strudel

(6 servings)

  • 1 Tablespoon butter or margarine
  • 2 Tablespoons all-purpose flour
  • 1 cup soy milk
  • 1/4 cup lean ham - finely chopped
  • 4 Tablespoons Swiss cheese
  • 4 Tablespoons Parmesan cheese
  • 1 and 1/4 cups egg substitute
  • 6 phyllo sheets
  • nonstick cooking spray
  • additional Parmesan cheese
  • fresh cilantro - chopped
Melt butter in a saucepan. Stir in flour, until smooth. Gradually stir in milk. Bring to a boil. Cook and stir 1-2 minutes, or until thickened. Add ham, heating throughout. Remove from heat.

Stir in Swiss cheese and 2 T Parmesan cheese until Swiss is melted. Set aside. In a nonstick skillet, coated with cooking spray stir egg substitute over medium heat until set. Stir into cheese mixture.

For strudel, place one sheet of phyllo dough on a work surface. Coat dough with nonstick cooking spray.

Sprinkle with 2 tsp bread crumbs. Spread egg mixture over bottom third of dough to within 3/4 inch of bottom and sides. Fold in sides. Roll dough up, starting at the end with the egg mixture.

Place seam side down on an ungreased baking sheet, coated with nonstick cooking spray. Bake in a 375 degree oven for 15-18 minutes, or until golden brown.

Sprinkle with remaining Parmesan cheese and fresh cilantro.

Phyllo conceals and celebrates the egg.

Mr Breakfast would like to thank janeboo for this recipe.

Recipe number 636. Submitted 9/15/2002.