Ham ‘N’ Swiss Strudel

• 1-1/2 cup chicken broth
• 3/4 cup uncooked long grain rice
• 1 cup finely chopped onion
• 1 tablespoon plus 1/2 cup butter, divided
• 12 sheets phyllo dough (14 inches x 9 inches)
• 4 ounces thinly sliced deli ham, julienned
• 2 cups shredded Swiss Cheese
• 1 teaspoon paprika

1. In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes or until tender; add to rice.
2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with remaining phyllo and butter (keep dough covered with waxed paper until ready to use). Spoon rice mixture over dough to within 1 in. of edges. Sprinkle with ham, cheese and paprika.
3. Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with remaining butter.
4. Place seam side down on a greased
5. . Bake at 375u0b0 for 25-30 minutes or until golden brown. Cool for 5 minutes before slicing.

chicken broth, long grain rice, onion, butter, phyllo, deli ham, swiss cheese, paprika

Taken from www.tasteofhome.com/recipes/ham-n-swiss-strudel/ (may not work)