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Veggie Strudel

MyCookbook Recipe Database
MyCookbook Member: donna2
Recipe Category: Vegetarian
Recipe Preparation Level: moderate
    3/4 cup green beans, cut in 1" pieces
    3 T olive oil
    1/2 lb mushrooms, chopped
    2 C turnips, peeled & chopped
    1 C chopped carrots
    1 lg bell pepper, cut in strips
    1/2 C sliced onions
    1 C shredded Swiss cheese
    1 T fresh basil, chopped
    2 t fresh sage, chopped
    1/2 t salt
    1/4 t pepper
    6 sheets Phyllo dough, thawed
    1/4 C butter, melted
    1 T Parmesan cheese

    Cook beans in a small amount of salted water til tender. Drain. In a skillet heat 2 T of oil. Cook mushrooms liquid evaporates. Remove from pan. Add remaining oil and cook turnips, carrots, pepper and onion for 5-7 minutes. Remove from heat. Stir in beans, mushrooms, shredded cheese, basil, sage, salt and pepper. Place 1 sheet Phyllo dough on flat surface. Brush with some melted butter. Top with second sheet of Phyllo dough and brush with butter. Keep doing this until you have used all of the Phyllo sheets. Spoon the veggies down the center of the Phyllo spreading to within 1" of edges. Fold in short edges about 1". Roll dough from long side like a jelly roll. Place roll, seamside down, in a jelly-roll pan. Brush with remaining butter and sprinkle with Parmesan. With a very sharp knife, cut 5 - 7 evenly place diagonal slices on top for roll. Bake in preheated 375F oven for 20-25 minutes or until pastry is golden brown. Let stand 5 minutes. Cut into slices through the slashes you made prior to baking.

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