Ham and Cheese Strudel

Ingredients

• 1 tablespoon butter 
• 0.3 pound finely-chopped ham lean fully cooked finely chopped
• 0.3 cup breadcrumbs dry
• 1.3 cups egg substitute 
• 1 cup skim milk fat-free
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh minced
• 4 tablespoons parmesan cheese divided grated
• 12 sheets dough (14 inches x 9 inches)
• 0.3 cup swiss cheese shredded reduced-fat

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Add ham; heat through.
3. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture.
4. For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with cooking spray; fold in half lengthwise. Coat with cooking spray; spritz with butter-flavored spray.
5. Sprinkle with 1 teaspoon bread crumbs.
6. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides.
7. Roll up dough, starting at end with egg mixture.
8. Place seam side down on an ungreased baking sheet. Coat with cooking spray; spritz with butter-flavored spray.
9. Bake at 375° for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking).
10. Sprinkle each with parsley and remaining Parmesan cheese.