Sausage And Cheese Breakfast Strudels Recipes

CHEESE AND SAUSAGE STRUDELS

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside., Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely., Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times. , For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately.

SAUSAGE AND CHEESE BREAKFAST STRUDELS

Steps:

• Preheat oven to 375 (if baking right away).
• Melt 2 T. butter in a saucepan and blend in flour.
• Cook over medium heat until smooth and bubbly, about 1 minute.
• Gradually add milk and cook until mixture boils and thickens, stirring constantly.
• Boil one minute.
• Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
• Stir until cheeses are melted and set aside.
• In medium skillet, brown sausage; drain.
• Stir in eggs and thyme and cook over medium heat until eggs are just set.
• Stir in cheese sauce and 1 T. parsley.
• Cool completely.
• Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
• Brush one sheet with melted butter and sprinkle with bread crumbs.
• Fold in half lengthwise; brush with butter.
• Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
• Place seam side down on ungreased cookie sheet.
• In a small bowl, combine topping ingredients.
• Brush strudel with melted butter and sprinkle with topping.
• Repeat until all five strudels are made.
• Bake for 15 minutes or until crisp and light brown.
• These can be prepared, covered and refrigerated a day ahead, then baked as directed.