Asparagus & Ricotta Strudel (Vegetarian Or Not Your Choice.)

• 1 cup fat-free ricotta cheese
• 1/4 cup parmesan cheese
• 1/4 cup fresh dill or 1 teaspoon dried dill
• 1 ounce ham, chopped (optional)
• 2 ounces roasted red peppers
• 1 green onion, sliced thin
• 1 egg white, slightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lb asparagus
• 10 sheets phyllo dough
• 1/4 cup breadcrumbs, fine crumble
• Pam cooking spray

1. Pre-heat oven to 375.
2. Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
3. Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
4. Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
5. Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.

ricotta cheese, parmesan cheese, dill, ham, red peppers, green onion, egg, salt, pepper, asparagus, phyllo, breadcrumbs, spray

Taken from www.food.com/recipe/asparagus-ricotta-strudel-vegetarian-or-not-your-choice-367306 (may not work)