HOLIDAY VEGETABLE STRUDEL

Steps:

• Preheat oven to 375 degrees.
• Heat 1 tablespoon butter in a.
• large skillet over medium heat.
• Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
• Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
• Let stand 5 minutes.
• Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
• Melt remaining 1/3 cup butter.
• Place one phyllo dough on work surface; lightly brush with butter.
• Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
• Repeat with 3rd. and 4 th. sheets of phyllo dough.
• Top with fifth sheet of dough; brush with butter.
• Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
• beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
• Fold long sides in over filling; lightly brush folded edges with butter.
• Starting at filled side, gently roll-up, jelly-roll style.
• Lightly brush strudel with butter.
• Transfer to a lightly greased jelly roll pan, seam side down.
• Bake 28 to 30 minutes or until golden brown.
• Cool 10 minutes before slicing with a serrated knife.
• Serve warm as a side dish.