Artichoke-Parmesan Strudel |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 30 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 medium onion, finely chopped | 2 cloves garlic, minced | 1/4 cup butter or margarine |
| 3 (6-ounce) jars marinated artichoke hearts, drained and chopped | 1 (8-ounce) package cream cheese, softened | 1 cup cottage cheese |
| 1-1/4 cups freshly grated Parmesan cheese | 3 eggs, beaten | 1/2 cup cracker crumbs |
| 1 teaspoon garlic salt | 1 teaspoon dried whole marjoram | 1 teaspoon minced fresh parsley |
| 3/4 teaspoon dried whole tarragon | 15 (18-1/2x12-inch) sheets frozen phyllo pastry, thawed and divided | 1 cup butter or margarine, melted |
| 1 | Saute onion and garlic in 1/4 cup butter in a skillet until tender. Add artichoke hearts and next 9 ingredients; cook over medium heat 5 minutes or until cheeses melt, stirring often. Set aside. |
| 2 | Place 1 phyllo sheet on a flat surface (keep remaining phyllo covered with a damp towel); brush with melted butter. Layer 4 phyllo sheets on first sheet, brushing each sheet with melted butter. |
| 3 | Spread one-third artichoke mixture crosswise, 1 inch from narrow end of phyllo. Starting at narrow end, carefully roll up jellyroll fashion. Tuck ends under. Carefully place on a lightly greased baking sheet; repeat procedure with remaining phyllo and artichoke mixture. Brush rolls with remaining melted butter. Bake at 350 F. for 30 minutes or until lightly browned. Cut into 1-inch slices, and serve warm. |