Asparagus Ricotta Strudel Vegetarian Or Not Your Choice
Serve with fresh fruit for a nice light lunch. Scoring the phyllo before baking will help keep it from shattering when sliced. As the ham realy is optional it is not hard to make this into a vegetarian dish.
Steps
Pre-heat oven to 375.
Combine ricotta cheese , parmesan , dill , ham , roasted pepper , green onion , egg white , salt , and pepper in a large bowl.
Set aside.
Snap asparagus.
Cut into 1 / 2 inch pieces.
Cook , covered , in a small amount of water for about 5 minutes or just till crisp tender.
Drain.
Cool under cold water.
Stir into ricotta mixture.
Place one sheet of phyllo on a dry towel.
Spray with pam.
Place another sheet of phyllo atop.
Spray with pam.
Sprinkle with 1 / 4 of the bread crumbs.
Repeat with remaining sheets and remaining bread crumbs.
Spray last layer with pam.
Spoon cheese mixture lenghwise onto half of the top layer of phyllo , leaving about a 1 1 / 2 inch border on all sides.
Fold in the shor sides over the filling.
Starting from the longest side , roll up layers jelly roo style.
Spray a large baking sheet with pam.
Place strudel , seam side down , on baking sheet.
Spray with pam.
Using a sharp knife , score into 12 slices , cutting through.
Ingredients
fat-free ricotta cheese, parmesan cheese, fresh dill, ham, roasted red peppers, green onion, egg white, salt, pepper, asparagus, phyllo dough, breadcrumbs, pam cooking spray