Sausage And Cheese Breakfast Strudels
Ingredients
FILLING:
2 Tbsp. margarine or butter
2 Tbsp. flour
1 C. milk
1/3 C. shredded Swiss or Gruyere cheese
2 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/4 lb. bulk pork sausage
5 eggs, beaten
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1 Tbsp. chopped fresh parsley
PASTRY:
5 frozen filo (phyllo) pastry sheets, thawed
1/2 C. margarine or butter, melted
1/4 C. dry bread crumbs
TOPPING:
2 Tbsp. grated Parmesan cheese
2 Tbsp. chopped fresh parsley
Cooking Instructions
Heat oven to 375 degrees. Melt 2 tablespoons margarine in small saucepan. Blend in flour and cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss cheese, 2 tablespoons Parmesan cheese, salt, cayenne pepper and nutmeg. Stir until cheeses are melted; set aside. In medium skillet, brown sausage, drain. Stir in beaten eggs and thyme, and cook over medium heat until eggs are set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely. Unroll filo sheets; cover with plastic wrap, or towel. Brush 1 filo sheet with melted margarine, sprinkle with bread crumbs. Fold in half lengthwise and brush with melted margarine. Place 1/2 cup filling on bottom of short side of filo, leaving 1 inch edge on bottom and sides. Turn up edge; fold in sides. Roll up. Place seam side down on ungreased cookie sheet. In small bowl, combine topping ingredients. Brush each strudel with melted margarine and sprinkle with topping. Repeat with remaining filo sheets, filling and topping. Bake at 375 degrees for 15 minutes, or until crisp and light brown. Serves 5. (Can be prepared, covered and refrigerated up to 1 day ahead of time.)
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)