| Low Calorie Vegetable Strudel
Categories: Low Calorie, Vegetables, Kidney Beans,
1 medium carrot, cut into julienne strips
1 red bell pepper, cut into julienne strips
1 medium onion, chopped
1/2 pound of escarole, coarsely chopped
3 tablespoons of margarine, divided
1/4 teaspoon of dried thyme leaves
16 ounce can of red kidney beans, rinsed and well drained
1/4 pound of Monterey Jack, shredded
6 sheets phyllo dough, thawed
2 tablespoons of dry bread crumbs
Paprika |
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In large skillet, in 1 tablespoon margarine, cook carrot, red pepper, and onion 3 minutes. Add escarole, black pepper to taste, thyme, 1/2 teaspoon salt; cook 2 to 3 minutes. Remove to bowl. Stir in beans and cheese. On work surface, place one sheet phyllo (keeping rest of dough covered with damp cloth). Melt 2 tablespoons margarine. Brush phyllo lightly with margarine; sprinkle with 2 teaspoons bread crumbs. Continue layering phyllo, brushing each sheet with margarine and sprinkling every other sheet with crumbs. Spread vegetable mixture on half of the phyllo. From vegetable side, roll up jelly-roll fashion. Place seam-side down on cookie sheet. Brush with remaining margarine. Sprinkle with paprika. Make 12 slashes on top. Bake at 375ºF. 25 to 30 minutes. |
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