177513 cheesy broccoli-corn strudel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | (2 oz.) jar pimentos, drained | |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Pepper |
| 12 | Sheets phyllo pastry Vegetable cooking spray | |
| ¼ | cup | Toasted wheat germ |
Directions
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