 Mushroom Sausage Spinach Strudel
Makes 4 to 6 servings
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Image © Publications International, Ltd.
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Mushroom Sausage Spinach Strudel
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Ingredients
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1/2
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pound BOB EVANS® Original Recipe Roll Sausage
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3
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tablespoons olive oil
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1
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small onion, chopped
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1/4
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pound fresh mushrooms, sliced
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1/4
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cup chopped red bell pepper
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1
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clove garlic, minced
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1/2
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pound fresh spinach, washed, torn into small pieces and drained
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1/4
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cup (1 ounce) shredded Swiss cheese
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Salt and black pepper to taste
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4
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sheets phyllo dough, thawed according to package directions
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1/4
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cup butter or margarine, melted
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3
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tablespoons dry bread crumbs
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Fresh thyme sprig and red pepper strips (optional)
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Crumble sausage into medium skillet. Cook over medium-high heat until browned, stirring occasionally. Drain off any drippings. Remove sausage to paper towels; set aside. Heat oil in same skillet until hot. Add onion, mushrooms, chopped red pepper and garlic; cook and stir until vegetables are soft. Stir in sausage, spinach, cheese, salt and black pepper; cook until vegetables are tender. Set aside until cool.
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Preheat oven to 375°F. Place 1 phyllo sheet on work surface. Brush entire sheet with some melted butter and sprinkle with 1/4 of bread crumbs. (To keep remaining sheets from drying out, cover with damp kitchen towel.) Repeat layers three times. Spread sausage mixture over top; roll up, starting at one short side, until roll forms. Place on ungreased baking sheet. Brush with remaining butter; bake 15 minutes or until golden. Let stand 5 minutes. Cut into 1-inch slices. Garnish with thyme and pepper strips, if desired. Serve hot. Refrigerate leftovers.
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© Bob Evans®
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Printed
from fbnr.com
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