Lamb Broccoli Strudel

• 1 pound ground lamb or pork
• 1 medium onion, chopped
• 2 cups chopped fresh broccoli, blanched
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup sour cream
• 1/4 cup dry bread crumbs
• 1 garlic clove, minced
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 20 sheets phyllo dough (14 inches x 9 inches)
• 1/2 cup butter, melted

1. In a skillet, cook lamb and onion over medium heat until no longer pink; drain and cool. In a large bowl, combine the broccoli, cheese, sour cream, bread crumbs, garlic, seasoned salt and pepper. Mix in meat and onion.
2. Place 1 sheet of phyllo dough on a piece of waxed paper. Brush with butter; continue layering with 9 more sheets of dough, brushing each with butter. Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out. Spoon half of the meat mixture on dough. Roll up, jelly-roll style, starting with the short end.
3. Place the roll, seam side down, on a greased
4. . Repeat with remaining dough and filling. Brush tops of rolls with remaining butter. Bake at 350u0b0 for 45-50 minutes or until golden brown. Cool for 10 minutes before slicing.

pork, onion, fresh broccoli, mozzarella cheese, sour cream, bread crumbs, garlic, salt, pepper, phyllo, butter

Taken from www.tasteofhome.com/recipes/lamb-broccoli-strudel/ (may not work)