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Mushroom Sausage Spinach Strudel




Source of Recipe


fbnr






List of Ingredients



• 1/2 pound BOB EVANS® Original Recipe Roll Sausage
  
• 3 tablespoons olive oil
  
• 1 small onion, chopped
  
• 1/4 pound fresh mushrooms, sliced
  
• 1/4 cup chopped red bell pepper
  
• 1 clove garlic, minced
  
• 1/2 pound fresh spinach, washed, torn into small pieces and drained
  
• 1/4 cup (1 ounce) shredded Swiss cheese
  
• Salt and black pepper to taste
  
• 4 sheets phyllo dough, thawed according to package directions
  
• 1/4 cup butter or margarine, melted
  
• 3 tablespoons dry bread crumbs
  
• Fresh thyme sprig and red pepper strips (optional)
  






Instructions



1. Crumble sausage into medium skillet. Cook over medium-high heat until browned, stirring occasionally. Drain off any drippings. Remove sausage to paper towels; set aside.
   
2. Heat oil in same skillet until hot. Add onion, mushrooms, chopped red pepper and garlic; cook and stir until vegetables are soft. Stir in sausage, spinach, cheese, salt and black pepper; cook until vegetables are tender. Set aside until cool.
   
3. Preheat oven to 375°F.
   
4. Place 1 phyllo sheet on work surface. Brush entire sheet with some melted butter and sprinkle with 1/4 of bread crumbs. (To keep remaining sheets from drying out, cover with damp kitchen towel.) Repeat layers three times. Spread sausage mixture over top; roll up, starting at one short side, until roll forms. Place on ungreased baking sheet. Brush with remaining butter; bake 15 minutes or until golden. Let stand 5 minutes. Cut into 1-inch slices. Garnish with thyme and pepper strips, if desired. Serve hot. Refrigerate leftovers.
   






Final Comments


Makes 4 to 6 servings