Ham ‘N’ Broccoli Triangles

• 2-1/2 cups diced fully cooked ham
• 2-1/2 cups chopped fresh or frozen broccoli, thawed
• 1 cup shredded part-skim mozzarella cheese
• 2 large eggs
• 1/2 cup heavy whipping cream
• 1/2 teaspoon minced fresh basil
• 1/2 teaspoon pepper
• 1/4 teaspoon Italian seasoning, optional
• Dash cayenne pepper
• 1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
• 3/4 cup butter, melted
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/2 cup shredded Swiss cheese
• Minced fresh parsley, optional

1. In a large bowl, combine the ham, broccoli and mozzarella cheese. In a small bowl, beat eggs; stir in the cream, basil, pepper, Italian seasoning if desired and cayenne. Stir into ham mixture; set aside.
2. On a work surface, carefully remove one sheet of phyllo dough and fold in thirds lengthwise (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). Lightly brush phyllo strip with butter. Place a rounded tablespoonful of filling in lower right corner of strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
3. Repeat with remaining phyllo sheets and filling. Place triangles on ungreased
4. . Brush with butter. Bake at 375u0b0 for 20-25 minutes or until golden brown.
5. Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour until smooth; add milk and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Swiss cheese until melted. Sprinkle with parsley if desired. Serve with triangles.

fully cooked ham, frozen broccoli, mozzarella cheese, eggs, heavy whipping cream, fresh basil, pepper, italian seasoning, cayenne pepper, frozen phyllo dough, butter, butter, allpurpose, milk, salt, swiss cheese, fresh parsley

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