HAM AND CHEESE STRUDEL
Yawns will be gone from the breakfast table when you serve Jo Groth's strudel. The Plainfield, Iowa cook wraps phyllo dough around a creamy filling of ham, cheese and egg substitute to create pretty golden-brown roll-ups that taste terrific!
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture., For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with cooking spray; fold in half lengthwise. Coat with cooking spray; spritz with butter-flavored spray. Sprinkle with 1 teaspoon bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture., Place seam side down on an ungreased baking sheet. Coat with cooking spray; spritz with butter-flavored spray. Bake at 375° for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese.
Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 576mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
FOODCHANNEL EDITOR
Try this recipe for a savory version of a strudel. Ham, cheese and mustard sauce bring a wonderful flavor to this dish. Recipe Courtesy of Hormel Foods Corporation http://www.HormelFoodsRecipes.com
Provided by By FoodChannel Editor | March 31, 2008 10:42 pm
Yield -
Number Of Ingredients 9
Steps:
- 1 Preheat oven to 350°F. 2 In medium bowl, combine ham, cheese, mushrooms, green onions and egg; mix well. 3 Place 1 phyllo sheet on cutting board. Brush lightly with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.) Fold sheet in half crosswise; brush with butter. Fold in half crosswise again; brush with butter. Place 1/3 cup of ham mixture in center of sheet. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place strudel, seam-side-down on ungreased baking sheet. (Cover with damp towel to prevent drying.) Repeat with remaining phyllo, ham mixture and butter. 4 Bake 20 minutes or until golden brown. Serve strudels with Mustard Sauce. 5 MUSTARD SAUCE: In saucepan, combine ingredients. Cook and stir over low heat until warm. occasionally, until warm.
HAM AND CHEESE BREAKFAST STRUDELS
I have been going through all of my TOH magazines pulling out the recipes I had marked to try. This recipe is so versatile and can be made ahead and frozen, then just take out of bake. Can replace swiss cheese with another cheese (I like cheddar also) and could use bacon or sausage for the the ham. In first step, melt butter, could add in minced onion/shallot/garlic or red/green bell pepper to soften and then continue with recipe. Also could use light for reduced fat butter and cheeses, egg substitute and skim milk to reduce the calories. Have fun with the recipe and make it fit your family preferences!!! Update 7/31/11 - I made these this morning as written except subbing cheddar cheese for the Swiss and I added some sliced green onion. What a great breakfast or brunch recipe, as they can be made ahead, frozen and then baked on the day you want to serve it.
Provided by diner524
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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 inches 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.
- To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
- Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.
BREAKFAST STRUDEL
This a great brunch item. I have made this twice and it is a hit! Make a day ahead and you are all ready for the next morning.
Provided by Kasia3
Categories Breakfast
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Thaw pastry according to package directions, about 30 minutes.
- Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
- Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
- Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
- Add eggs to the pan and scramble till set.
- Season with salt and pepper to taste.
- Refrigerate eggs while working with puff pastry.
- Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
- Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
- Fold up the flaps at both ends, then braid the strips across the filling.
- Lift parchment and strudels onto baking sheets.
- Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
- Let cool 5 minutes before slicing.
- The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.
Nutrition Facts : Calories 232.7, Fat 15.9, SaturatedFat 5.4, Cholesterol 125, Sodium 248.6, Carbohydrate 14.3, Fiber 0.7, Sugar 0.9, Protein 8
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