177513 cheesy broccoli-corn strudel

Categories
Vegetables
Cake/cookie
Yield
1 servings
MeasureIngredient
1 cup Part-skim ricotta cheese
3 ounces Soft Neufchatel cheese
1 pack Chopped broccoli, thawed, drained
1 cup Corn kernel
½ cup Egg substitute
¼ cup Sliced green onion
(2 oz.) jar pimentos, drained
½ teaspoon Dried basil
¼ teaspoon Pepper
12  Sheets phyllo pastry Vegetable cooking spray
¼ cup Toasted wheat germ

Combine cheeses, mix well. Add broccoli and the next 7 ingredients; mix well. Place 4 sheets of phyllo pastry on wax paper, coat phyllo with cooking spray and sprinkle with 2 tablespoons wheat germ. Top with 4 more sheets; coat with cooking spray and sprinkle with remaining 2 tablespoons what germ. Top with remaining 4 phyllo sheets; coat with cooking spray. Spoon cheese mixture lengthwise down half of phyllo stack, leaving a 1½ inch margin on short sides.

Roll phyllo jelly roll fashion, starting with longest side. Tuck ends under, and place diagonally, seam side down, on a 10x15 inch jelly roll pan coated with cooking spray. Brush with melted butter.

Make diagonal slits about ¼ inch deep, 2 inches apart across top of pastry, using a sharp knife. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. (Keep Phyllo covered when not using it.) Submitted By BARRY WEINSTEIN On 03-17-95

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