Recipe: Nutrition
Nut-free
Low-Calorie
Low-Cholesterol
Low-Sodium
Low-Sugar
Directions
Prep Time
30 minutes
Cook Time
25 minutes*
Ready in
55 minutes
- Preheat oven to 350°F. Line a 12x18-inch baking pan with foil. In a large skillet over medium heat cook and stir sausage, bell pepper, onion and garlic until sausage is well-browned; drain. Add sage, cayenne (if desired), and salt and pepper to taste; mix well. Set aside to cool.
- Working quickly, place 1 sheet of phyllo on a 12x15-inch sheet of parchment paper. Using a pastry brush, lightly brush phyllo sheet with melted butter. Place second phyllo sheet on top; lightly brush with butter. Continue layering and brushing with butter for a total of 10 sheets to make 1 log.
- To make the strudel, spoon half the sausage mixture down one long side of phyllo, leaving a 2-inch border. Sprinkle half the cheese on top of sausage mixture. Fold short ends of phyllo over filling, then firmly roll long sides of phyllo to form a log. Repeat to make second strudel.
- Using parchment paper, carefully transfer logs, seam side down, onto baking sheet, leaving space between the logs. Brush with melted butter.
- Bake 25 to 30 minutes or until golden brown. Remove; let stand 10 minutes to cool before slicing.
Nutritional Information
Serving Size
1
Per Serving
Calories 344, Calories Fat 215, Total Fat 23g, Saturated Fat 11g, Cholesterol 58mg, Sodium 476mg, Carbohydrate 22g, Protein 10g
Serving Size | 1 |
Calories | 344 |
Calories Fat | 215 |
Calories (fat) extra | 63 |
Total Fat | 23g |
Total Fat (extra) | 36 |
Saturated Fat | 11g |
Saturated Fat (extra) | 56 |
Trans Fat | 0g |
Cholesterol | 58mg |
Cholesterol (extra) | 19 |
Sodium | 476mg |
Sodium (extra) | 20 |
Potassium | 145mg |
Carbohydrate | 22g |
Carbohydrate (extra) | 7 |
Fiber | 1g |
Fiber (extra) | 4 |
Sugars | 0g |
Protein | 10g |
Omega3 | 0g |
Vitamin A | 493IU |
Vitamin A (extra) | 10 |
Vitamin C | 7mg |
Vitamin C (extra) | 12 |
Iron | 1mg |
Iron (extra) | 9 |