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Vegetable Strudel with Cheese Recipe

Vegetable Strudel with Cheese Recipe

4 servings



2 packages cheese sauce mix

1 cup each: sliced shiitake or cremini mushrooms, red bell peppers

1/4 cup chopped shallots

1 teaspoon minced garlic

1 tablespoon margarine or butter

1 1/2 cups each: small broccoli florets, cubed butternut or acorn squash, cooked crisp-tender

3/4 cup shredded reduced-fat brick or Swiss cheese

Salt and pepper, to taste

5 sheets frozen fillo pastry, thawed

Vegetable cooking spray


Make cheese sauce according to package directions. Saute mushrooms, bell peppers, shallots, and garlic in margarine in large skillet 5 minutes. Stir in broccoli, squash, and half the cheese sauce, remove from heat. Stir in shredded cheese, season to taste with salt and pepper.


Lay 1 sheet fillo on clean kitchen towel, spray lightly with cooking spray. Cover with second sheet fillo and spray with cooking spray, repeat with remaining fillo. Spoon vegetable mixture along long side of fillo, 3 to 4 inches from the edge. Fold edge of fillo over filling and roll up, using towel to help lift and roll, place seam side down on greased cookie sheet. Spray top of fillo lightly with cooking spray.


Bake at 400 degrees until golden, about 20 minutes. Let stand 5 minutes before cutting. Trim ends, cut strudel into 4 pieces and arrange on plates. Serve with remaining cheese saute.

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