sausage-vegetable strudel

prep time: 30 minutes
cook time: 30 minutes
ready in: 60 minutes

makes: 10 servings, 4 oz. each


  • 1 lb. country chicken sausage
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 3/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried sage
  • 1/8 teaspoon cayenne (optional)
  • Ground black pepper, to taste
  • 20 phyllo sheets, thawed according to package directions; divided
  • 1/2 cup melted light butter spread
  • 1 cup shredded reduced-fat Monterey Jack, divided

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 350°F. Line a 12x18-inch baking pan with foil.
  2. Decase sausage and crumble meat. In a large skillet over medium heat cook and stir sausage, bell peppers, onion and garlic until sausage is well-browned; drain. Add sage, cayenne (if desired), and pepper to taste; mix well. Set aside to cool.
  3. Working quickly, place 1 sheet of phyllo on a 12x15-inch sheet of parchment paper. Using a pastry brush, lightly brush phyllo sheet with butter spread. Place second phyllo sheet on top; lightly brush with butter spread. Continue layering and brushing with butter spread for a total of 10 sheets to make 1 log.
  4. For 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.
  5. Using parchment paper, carefully transfer logs, seam side down, onto baking sheet, leaving space between the logs. Brush with remaining butter spread.
  6. Bake 25–30 minutes or until golden brown. Remove; let stand 10 minutes to cool before slicing.

per serving: 250 calories, 12g fat, 4g saturated fat, 35mg cholesterol, 525mg sodium, 22g carbohydrate, 1g fiber, 1g sugars, 12g protein