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Ingredientes
- 2 tbsp. butter
- 2 tbsp. flour
- 1 c. lowfat milk
- 1/3 c. shredded Swiss or possibly Gruyere cheese
- 2 tbsp. grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
- 1/4 pound bulk pork sausage
- 5 Large eggs, beaten
- 1 1/2 teaspoon minced fresh thyme or possibly 1/2 teaspoon dry thyme leaves
- 1 tbsp. minced fresh parsley
Direcciones
- Heat oven to 375 degrees. Heat 2 Tbsp. butter in small saucepan. Blend in flour and cook over medium heat till smooth and bubbly, about 1 minute. Gradually add in lowfat milk; cook till mix boils and thickens, stirring constantly. Boil 1 minute. Add in Swiss cheese, 2 Tbsp. Parmesan cheese, salt, cayenne pepper and nutmeg. Stir till cheeses are melted; set aside.
- In medium skillet, brown sausage, drain. Stir in beaten Large eggs and thyme, and cook over medium heat till Large eggs are set. Stir in cheese sauce and 1 Tbsp. parsley. Cold completely.
- Unroll filo sheets; cover with plastic wrap, or possibly towel. Brush 1 filo sheet with melted butter, sprinkle with bread crumbs. Mix in half lengthwise and brush with melted butter. Place 1/2 c. filling on bottom of short side of filo, leaving 1 inch edge on bottom and sides. Turn up edge; mix in sides. Roll up. Place seam side down on ungreased cookie sheet.
- In small bowl, combine topping ingredients. Brush each strudel with melted butter and sprinkle with topping. Repeat with remaining filo sheets, filling and topping. Bake at 375 degrees for 15 min, or possibly till crisp and light brown. Serves 5. (Can be prepared, covered and refrigerated up to 1 day ahead of time.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 209 | 67% |
| Total Fat 23.41g | 29% |
| Saturated Fat 10.61g | 42% |
| Trans Fat 0.06g | |
| Cholesterol 310mg | 103% |
| Sodium 536mg | 22% |
| Potassium 268mg | 8% |
| Total Carbs 7.23g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.82g | 3% |
| Protein 17.98g | 29% |
