Crab ‘N’ Brie Strudel Slices

• 1/2 pound fresh crabmeat
• 6 ounces Brie cheese, rind removed, and cut into 1/4-inch cubes
• 2-1/2 cups finely chopped peeled ripe pears
• 1/2 cup thinly sliced green onions
• 1/2 cup diced fully cooked ham
• 2 teaspoons lemon juice
• 1 garlic clove, minced
• Dash pepper
• 14 sheets phyllo dough (14 inches x 9 inches)
• 3/4 cup butter, melted

1. In a large bowl, combine the first eight ingredients; set aside.
2. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with 6 more sheets of phyllo, brushing each layer with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Starting with the long side, roll up jelly-roll style.
4. Transfer to a greased 15x10x1-in. baking pan. Brush top with butter; score top lightly at 1-in. intervals. Repeat with remaining phyllo, butter and filling.
5. Bake at 375u0b0 for 20-25 minutes or until golden brown. Let stand for 5 minutes. Cut into slices along scored lines.

fresh crabmeat, cheese, peeled ripe pears, green onions, fully cooked ham, lemon juice, garlic, pepper, phyllo, butter

Taken from www.tasteofhome.com/recipes/crab-n-brie-strudel-slices/ (may not work)