Holiday Vegetable Strudel

• 1/3 cup butter or 1/3 cup margarine, melted
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 3/4 cup chopped carrot
• 2 garlic cloves, minced
• 1/2 cup young tiny peas
• 1/2 cup sweet corn
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup ricotta cheese
• 1/2 cup shredded swiss cheese or 1/2 cup asiago cheese
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1 egg, slightly beaten
• 6 frozen phyllo pastry sheets, thawed
• 3 tablespoons dry breadcrumbs

1. Preheat oven to 375 degrees.
2. Heat 1 tablespoon butter in a.
3. large skillet over medium heat.
4. Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
5. Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
6. Let stand 5 minutes.
7. Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
8. Melt remaining 1/3 cup butter.
9. Place one phyllo dough on work surface; lightly brush with butter.
10. Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
11. Repeat with 3rd. and 4 th. sheets of phyllo dough.
12. Top with fifth sheet of dough; brush with butter.
13. Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
14. beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
15. Fold long sides in over filling; lightly brush folded edges with butter.
16. Starting at filled side, gently roll-up, jelly-roll style.
17. Lightly brush strudel with butter.
18. Transfer to a lightly greased jelly roll pan, seam side down.
19. Bake 28 to 30 minutes or until golden brown.
20. Cool 10 minutes before slicing with a serrated knife.
21. Serve warm as a side dish.

butter, butter, carrot, garlic, peas, sweet corn, salt, ground black pepper, ricotta cheese, swiss cheese, thyme, egg, frozen phyllo pastry sheets, breadcrumbs

Taken from www.food.com/recipe/holiday-vegetable-strudel-139907 (may not work)