I found a great deal on some packages of phyllo dough, and they've been hanging out in the freezer for a while, waiting for me to figure out what to do with them. I was a little intimidated by phyllo, but turns out - it's actually less delicate than I thought, and it was pretty easy to handle.
When I saw these, I thought OOOH. So, they went on the menu. Quite a nice change from all the pasta we've been eating lately!
I served these with steamed broccoli and a white sauce, which I also dipped the strudels into. Yum!!
CHICKEN & WILD RICE STRUDELS
- 8.5oz cooked wild rice
- 2 cups cooked chicken, roughly chopped
- 1 cup shredded cheese
- 1 teaspoon Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 sheets phyllo dough (14x9-inch size)
- 6 tablespoons butter, melted
oven to 400°
- Place all
the ingredients in a bowl (except for butter and phyllo dough) and mix until
- Place one
sheet of dough on a work surface; brush lightly with melted butter. Layer with
five additional sheets, brushing in between each layer. (Keep remaining dough
covered with a damp towel to prevent it from drying out.)
- Spoon half of the chicken/rice
mixture down the center of the dough, leaving about an inch at the ends.
- Fold up short sides to enclose
filling. Roll up tightly, starting with a long side.
to a baking stone, or cookie sheet (lined with parchment paper) seam side down.
- Brush with
- Repeat for
your second roll.
(At his point you can cover with plastic wrap, and bake a little later)
- Bake 20-25 minutes or until golden brown and heated through.
Source: Adapted from Taste of Home