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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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You just can't beat this strudel stuffed with ham, cheese and rice when you want to serve a special breakfast or brunch. Fresh fruit rounds out the meal. Sally Coffey, Hilton, New York Ingredients:
1-1/2 cup chicken broth |
3/4 cup uncooked long grain rice |
1 cup finely chopped onion |
1 tablespoon plus 1/2 cup butter, divided |
12 sheets phyllo dough (14 inches x 9 inches) |
4 ounces thinly sliced deli ham, julienned |
2 cups (8 ounces) shredded swiss cheese |
1 teaspoon paprika |
Directions:
1. In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes or until tender; add to rice.
2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with remaining phyllo and butter (keep dough covered with waxed paper until ready to use). Spoon rice mixture over dough to within 1 in. of edges. Sprinkle with ham, cheese and paprika.
3. Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with remaining butter.
4. Place seam side down on a greased baking sheet. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 8-10 servings.
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