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mushroom sausage spinach strudel


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  • 3 tbl olive oil
  • 1 small onion, chopped
  • 1/4 lb fresh mushrooms, sliced
  • 1/4 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 1/2 lb bob evans original recipe roll sausage, cooked and drained
  • 1/2 lb fresh spinach, washed, chopped and drained
  • 1/4 cup shredded swiss cheese
  • 4 sheets of phyllo dough-thawed per pkg directions
  • 1/4 cup butter or margarine, melted
  • 3 tbl dry bread crumbs



Step 1

heat oil in medium skillet over medium heat until hot. add onions, mushrooms, red pepper and garlic, cook and stir until vegetables are soft. stir in sausage, spinach, cheese, salt and pepper; cook until vegetables are tender. set aside until cool.

preheat oven to 375. place 1 phyllo sheet on work surface. brush entire sheet with some melted butter and sprinkle 1/4 of bread crumbs.(cover remaining sheets with damp towel) repeat layers three times. spread sausage mixture over top; roll up, starting at one short side until long roll forms. place on baking sheet. brush with remaining butter, bake 15 minutes or until golden. let stand 5 min. cut into 1 inch slices. serve hot. refrigerate leftovers.


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