Best Cheese And Sausage 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.

SAUSAGE AND CHEESE BREAKFAST STRUDELS

Steps:

• Heat oven to 375 degrees. Melt 2 tablespoons margarine in small saucepan. Blend in flour and cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss cheese, 2 tablespoons Parmesan cheese, salt, cayenne pepper and nutmeg. Stir until cheeses are melted set aside. In medium skillet, brown sausage, drain. Stir in beaten eggs and thyme, and cook over medium heat until eggs are set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely. Unroll phyllo sheets cover with plastic wrap, or towel. Brush 1 phyllo sheet with melted margarine, sprinkle with bread crumbs. Fold in half lengthwise and brush with melted margarine. Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides. Turn up edge fold in sides. Roll up. Place seam side down on ungreased cookie sheet. In small bowl, combine topping ingredients. Brush each strudel with melted margarine and sprinkle with topping. Repeat with remaining phyllo sheets, filling and topping. Bake at 375 degrees for 15 minutes, or until crisp and light brown. (Can be prepared, covered and refrigerated up to 1 day ahead of time.)