Roast Chicken-and-Shiitake Strudel

Ingredients

• 1  bacon 
• 0.5 cup cooking sherry dry
• 1 tablespoon flour all-purpose
• 0.3 cup green onions thinly sliced
• 0.3 teaspoon pepper 
• 8 sheets phyllo dough frozen thawed
• 4 cups shiitake mushroom caps thinly sliced ()
• 3 cups skinned shredded
• 2 tablespoons worcestershire sauce low-sodium

Equipment

• frying pan
• oven
• knife
• plastic wrap

Directions

1. Preheat oven to 35
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp.
3. Remove bacon from skillet. Crumble; set aside.
4. Add mushrooms to bacon fat in skillet; saut 2 minutes. Stir in flour; cook 1 minute.
5. Add sherry and Worcestershire sauce; bring to a boil, and cook 1 minute or until thick and bubbly. Stir in crumbled bacon, chicken, and pepper; cook until thoroughly heated. Stir in onions, and set aside.
6. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
7. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
8. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
9. Spoon chicken mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of chicken mixture on each end.
10. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.)
11. Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
12. Bake at 350 for 30 minutes or until golden.