Ham, Egg, & Cheese Strudel 1 Tbs. prepared Butter Buds 2 Tbs. all purpose flour 1 cup 1% milk 1/4 cup 95% lean ham, fully cooked, finely chopped 1/3 cup shredded Swiss cheese 2 Tbs. Parmesan cheese 1-1/4 cup egg substitute 1 tsp. salt 1/2 tsp. pepper 5 Phyllo dough sheets 5 tsp. Parmesan cheese
In a sauce pan combine Butter Buds & flour. Stir until smooth. Put sauce pan on med heat & slowly stir in milk. Bring to a boil & stir until thickened (3 - 5 minutes). Add ham & heat through. Remove from heat & stir in Swiss & 2 Tbs. of Parmesan. Set aside. In a skillet coated with non stick spray, cook & stir egg substitute over medium heat until eggs are completely set. Stir into cheese mixture. For each strudel, place one sheet of Phyllo dough on work surface with short side facing you (keep remaining dough covered with wax paper to keep from drying out). Coat dough with nonstick spray. Spread 1/2 cup of mixture over bottom third of dough to within 3/4 inch of bottom & sides, and sprinkle with 1 tsp. of Parmesan. Fold in sides, and roll up dough, starting at the end with egg mixture. Place seam side down on an ungreased baking sheet. Coat with non stick spray. Bake at 350 degrees for about 20 - 25 minutes or until dough is golden brown & filling is heated throughout (filling may expand & come out of dough during baking).
Makes 5 servings. Serving size: 1 strudel
Nutritional info per serving: Protein: 18.5g Carbs: 18.5g Fat: 4.5g
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