Italian Sausage Strudel


  • 1/2 lb. Byerly’s Mild Italian Sausage, thawed
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/2 tsp. minced fresh garlic
  • 1 cup chopped mushrooms
  • 1/8 tsp. dried basil, crumbled
  • 1/8 tsp. dried rosemary, crumbled
  • 1/8 tsp. dried oregano, crumbled
  • 1/8 tsp. dried thyme, crumbled
  • 1 sheet puff pastry, thawed
  • 1/2 cup fancy shredded Monterey Jack cheese (2 oz.)
  • 3 tbsp. freshly grated Parmesan cheese
  • 1 egg, beaten
  • 1 tbsp. water
  1. In large skillet, cook sausage, onion, peppers and garlic; drain. Stir in next 5 ingredients. Continue cooking until liquid evaporates; cool.
  2. On lightly floured surface, roll pastry into a 12×16″ rectangle. Cut in half lengthwise. Spread half of filling lengthwise down center 1/3 of each strip of pastry.
  3. Sprinkle half of each cheese over filling on each strip of pastry. Bring edges of pastry to center, overlapping slightly; pinch edges to seal.
  4. Fold ends under, pinching to seal. With serrated edge knife, cut partially through filling at 1″ intervals. Wrap tightly in plastic wrap, if desired.
  5. Arrange seam-side down on parchment-lined baking sheet. In small bowl, combine egg and water.
  6. Brush top and sides of pastry with egg mixture. Bake in a preheated 400ยบ oven until golden brown (25-30 minutes). Cut completely through pastry.


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