posted by Sue Freeman 10-27-98 12:22 PM
Bob Evan's Mushroom Sausage Spinach Strudel
1/2 lb Bob Evans Original Recipe Roll Sausage
3 Tablespoons olive oil
1 small onion, diced
1/4 lb. sliced fresh mushrooms
1/4 cup chopped red bell pepper
1 clove garlic, minced
1/2 lb. fresh spinach, washed, torn into small pieces and drained well
1/4 cup shredded swiss cheese
Salt and Pepper
4 sheets phyllo dough, thawed
1/4 cup melted butter or margarine
3 Tablespoons dry bread crumbs
Preheat oven to 375.
Crumble sausage in medium skillet. Cook over med. heat until browned.
Stir occasionally.
Drain off any drippngs and blot off sausage on paper towels.
Get as dry as possible. Set aside.
Heat oil in same skillet until hot. Add onions, mushrooms, chopped red
pepper and garlic.
Cook and stir until veggies are soft and then
turn down heat and stir constantly until all moisture is reduced and
mushrooms are pretty dry.
Add sausage, cheese, spinach, salt and pepper to taste and cook until
cheese is melted and spinach is cooked. Set aside until cooled down.
Place one sheet phyllo on work surface. Brush entire sheet with melted
butter and sprinkle with 1/4 of bread crumbs.
Repeat with each layer ending with bread crumbs. (be sure you cover the
remaining sheets with a very damp towel to keep from drying out.
It will dry out quickly if you don't.)
Spread sausage mixture on phyllo to within one inch of each side.
Start rolling up from short side until roll is formed.
Place on ungreased cookie sheet (I like parchment paper). Brush with
more melted butter and bake for 15 minutes or until golden brown.
Let stand 5 minutes before cutting. Serve hot.