Broccoli Cheese Struedel

• 6 cups raw, chopped broccoli, 1/2 inch pieces are best,
• 1 cup chopped onions
• 3 T. butter
• 2 cups good bread crumbs (pumpernickel, wheat, rye, dill)
• 2 cups grated cheddar cheese
• 2 eggs, beaten
• juice of one lemon
• Tobasco Sauce to taste
• Salt and Pepper to taste
• Filo dough
• Butter, melted

1. 1. Steamed broccoli for about 4 to 5 minutes...do not overcook. Drain and cool
2. 2. Saute onions in butter. Add to broccoli in large mixing bowl.
3. 3. Combine cheese with bread crumbs in separate mixing bowl. Then combine with broccoli mixture.
4. 4. Beat eggs in small bowl, add lemon juice, tobasco, S & P. Mix with broccoli and bread/chees mixture.
5. 5. Butter and layer 6 sheets Filo dough. Roll enough broccoli mixture (about one inch round) and roll. Makes about 6 rolls.
6. 6. Bake at 350 for about 20 minutes.
7. IF FREEZING: DO NOT BAKE. WRAP ROLLS INDIVIDUALLY. FROZEN ROLL CAN BE BAKED AT 375 FOR 20 MIN.

broccoli, onions, butter, bread crumbs, cheddar cheese, eggs, lemon, tobasco sauce, salt, dough, butter

Taken from www.epicurious.com/recipes/member/views/broccoli-cheese-struedel-50028816 (may not work)