Holiday Vegetable Strudel

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/3 cup butter or 1/3 cup margarine, melted
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 3/4 cup chopped carrot
• 2 garlic cloves, minced
• 1/2 cup young tiny peas
• 1/2 cup sweet corn
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup ricotta cheese
• 1/2 cup shredded swiss cheese or 1/2 cup asiago cheese
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1 egg, slightly beaten
• 6 frozen phyllo pastry sheets, thawed
• 3 tablespoons dry breadcrumbs

Recipe

• 1 preheat oven to 375 degrees.
• 2 heat 1 tablespoon butter in a.
• 3 large skillet over medium heat.
• 4 add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
• 5 stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
• 6 let stand 5 minutes.
• 7 stir in ricotta and swiss cheeses, thyme and egg; mix well.
• 8 melt remaining 1/3 cup butter.
• 9 place one phyllo dough on work surface; lightly brush with butter.
• 10 top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
• 11 repeat with 3rd. and 4 th. sheets of phyllo dough.
• 12 top with fifth sheet of dough; brush with butter.
• 13 spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
• 14 beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
• 15 fold long sides in over filling; lightly brush folded edges with butter.
• 16 starting at filled side, gently roll-up, jelly-roll style.
• 17 lightly brush strudel with butter.
• 18 transfer to a lightly greased jelly roll pan, seam side down.
• 19 bake 28 to 30 minutes or until golden brown.
• 20 cool 10 minutes before slicing with a serrated knife.
• 21 serve warm as a side dish.