Country Sausage Strudel

Prep time: 30 minutes

Cook time: 25 minutes

Serves 10

INGREDIENTS:

1 lb. country-style pork sausage

1/4 cup minced green bell pepper

1/4 cup minced red bell pepper

3/4 cup minced onion

2 cloves garlic, minced

1 tsp sage

1/8 tsp cayenne pepper (optional)

20 phyllo sheets, thawed, divided

1/2 cup melted butter

1 cup grated Monterey Jack or Muenster cheese, divided

DIRECTIONS:

1. Preheat oven to 350F. Line a 12 x 18-inch baking pan with foil; set aside.

2. In large skillet cook sausage, bell peppers, onion and garlic until sausage is completely browned; drain. Add sage, cayenne (if desired), and salt and pepper to taste; mix well. Set aside to cool.

3. Working quickly, place one sheet of phyllo on a 12 x 15-inch sheet of parchment paper. Using pastry brush, lightly brush phyllo sheet with melted butter. Place second sheet on top and lightly brush with melted butter. Continue layering and brushing with butter for a total of 10 sheets to make one log.

4. To make strudel, spoon half the sausage mixture down one long side of phyllo, leaving a 2-inch border. Sprinkle half the cheese on top of sausage mixture. Fold in short ends of phyllo over filling, then firmly roll long sides of phyllo jelly-roll style to form a log. Repeat to make second strudel.

5. Using parchment paper, carefully transfer logs (seam side down) onto baking sheet. Transfer onto baking pan, leaving space between the two logs.

6. Brush with melted butter. Bake 25 minutes or until golden brown. Remove; let stand 10 minutes to cool before slicing.

Per serving:

340 cal

23g fat

22g carbs

10g protein