Floret Cheese Strudel

• 3-1/2 cups broccoli florets
• 2-1/2 cups cauliflowerets
• 1 small onion, chopped
• 1 garlic clove, minced
• 6 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 tablespoons grated Parmesan cheese
• 1 package (17-1/4 ounces) frozen puff pastry, thawed
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

1. In a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside.
2. In a large saucepan, saute onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the Parmesan cheese, broccoli and cauliflower; set aside.
3. Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture along one long side of pastry. Sprinkle with mozzarella and cheddar cheeses. Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam side down on an ungreased
4. . Repeat with remaining dough and vegetable mixture.
5. Bake at 400u0b0 for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.

broccoli florets, cauliflowerets, onion, garlic, butter, flour, milk, parmesan cheese, pastry, mozzarella cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/floret-cheese-strudel/ (may not work)