Broccoli Cheese Strudel Recipe 385

Steps:

• In 2-quart saucepan over low heat, melt 4 tablespoons butter; stir in flour, salt, and cayenne pepper until blended. Gradually stir milk into mixture; cook, stirring until thickened and smooth. Stir in cheese and broccoli; cook until cheese is melted, stirring constantly. Remove from heat. In small saucepan, melt 4 tablespoons butter. On waxed paper, overlap a few sheets of phyllo to make a 20 by 12 rectangle, brushing each sheet of phyllo with some melted butter. Sprinkle with 1 tablespoon bread crumbs. Continue layering, brushing each sheet of phyllo with some butter and sprinkling every other layer with 1 tablespoon bread crumbs. Preheat oven to 375°F. Starting along a long side of phyllo, evenly spoon broccoli mixture to cover about half of rectangle. From broccoli-mixture side, roll phyllo, jelly-roll fashion. Place roll, seam side down, diagonally on large cookie sheet; brush with remaining melted butter. Bake 30 minutes or until golden. For easier slicing, cool strudel about 30 minutes on cookie sheets on wire rack. To serve, cut strudel into 1-inch thick slices. Serve warm. (Or, to serve later, cool strudel completely on wire rack; wrap in foil; refrigerate. Just before serving, unwrap strudel and place on cookie sheet; reheat in 375° oven 15 minutes or until warm. Makes 10 first-course servings Recipe by: Good Housekeeping) Note: Try puting the melted butter in a spray bottle. Much faster! Just watch the over-spray.

Steps:

• In a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside., In a large saucepan, saute onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the Parmesan cheese, broccoli and cauliflower; set aside., Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture along one long side of pastry. Sprinkle with mozzarella and cheddar cheeses. Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam side down on an ungreased baking sheet. Repeat with remaining dough and vegetable mixture., Bake at 400° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.

Steps:

• Preheat oven to 375 F, and oil a baking sheet.
• Melt butter or olive oil in a large pan. add onion and saute for about 5 minutes over medium heat.
• Add broccoli, salt and pepper, and cook for about 5 more minutes.
• Add garlic, and saute until broccoli is tender, about 5 more minutes, then remove from heat.
• Stir in bread crumbs, cheddar cheese, and lemon juice.
• To assemble: Place one sheet of phyllo on a clean, dry countertop. Brush the top lightly with olive oil, then add a second sheet. continue this process until there is a pile of five sheets. Add half the filling in the shape of a log to the short end of the phyllo pastry. fold in the sides (about 1/2 inch), then gently roll up so you have a neat little log (this process is easier than it sounds, think of it as a pastry burrito).
• Repeat the procedure to make a second roll.
• Carefully lift the pastries onto the baking sheet 4 inches apart.
• Bake for 25-30 minutes, until golden brown.
• Cut slices with a serated edge knife in a gentle sawing motion.

Steps:

• Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
• Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
• Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
• Bake until golden brown, about 20 minutes.
• Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.

Steps:

• Cut broccoli into spears with 1/2-inch-wide stalks. In 2-quart round microwavable dish, place broccoli and water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 6 to 8 minutes or until hot and crisp-tender; drain.
• In 2-quart saucepan, heat remaining ingredients over medium heat 6 to 8 minutes, stirring frequently, until cheese is melted and mixture is smooth. Pour over broccoli.