Vegetable Strudel Filled with Broccoli, Corn and Tomatoes
Time needed
Ingredients
- 1 10-oz. pkg. frozen chopped broccoli, thawed and well-drained
- 1 10-oz. pkg. whole kernel corn, thawed and drained
- 2 plum tomatoes, seeded and chopped
- 1/4 C. thinly sliced green onion
- 1/4 tsp. pepper
- 1 0.9-oz. pkg. bearnaise saue
- 6 sheets frozen phyllo dough (18X14-inch rectangles), thawed
- 3 Tbs. margarine, melted
Directions
Combine broccoli, corn, tomatoes, onion and pepper; set aside. Prepare sauce according to package directions, except use only 2 tablespoons margarine. Stir 1/2 cup of sauce into vegetables. Cover and chill remaining sauce. Brush one sheet of phyllo with some of the margarine. Keep remaining phyllo covered with a damp cloth. Top first sheet with another phyllo sheet; brush with margarine. Repeat with remaining phyllo and most of the margarine.
Spoon filling along one of the long sides of the phyllo stack in a 3-inch-wide strip, to within 1 inch of the edges. Starting from long side with filling, roll up jelly-roll style. Fold ends under. Place, seam side down, in an ungreased shallow baking pan. Brush with remaining margarine. Score top into 12 pieces. Bake in a 425 degree oven for 18 to 20 minutes or until golden. Cool slightly.
Heat and stir remaining sauce over very low heat. If necessary, thin with milk. Slice the phyllo roll with a serrated knife. Serve with sauce.
