Individual Pizza Strudel

Difficulty | Serves 2 | Book - MORE Cooking for 1 or 2 people

individual pizza strudel recipe

½ cup mushrooms diced
½ cup capsicum diced
¼ cup shallots sliced or onion diced
⅓ cup (45g) 97% fat free ham diced
¼ cup fresh tomato diced
½ cup (50g) Bega® 50% reduced fat cheese freshly grated
1 tablespoon finely grated parmesan cheese (Kraft®)
½ teaspoon crushed garlic (in jar)
¼ teaspoon dried basil
4 sheets fresh filo pastry (Antoniou®)
cooking spray
1 tablespoon no-added-salt tomato paste

Per serve
Kilojoules966 (cals 231)
GI RatingMedium


Preheat oven 200°C fan forced.

  1. Mix all ingredients, except filo pastry and tomato paste in a medium bowl.
  2. Lay out one sheet of filo pastry and coat with cooking spray. Lay another sheet on top and coat with cooking spray. With the shortest edge facing you, spread 1½ teaspoons of tomato paste across the edge closest to you leaving 4cms on each end for folding. Place half of the pizza filling on top of tomato paste.
  3. Fold right and left edges inwards 4cms each side, spray again. Roll pastry and filling carefully away from you as tightly as you can. Place strudel fold side down on baking tray that has been coated with cooking spray. Repeat from step 2 to make second strudel.
  4. Spray top of strudels with cooking spray, pierce tops to let out steam. Bake 25-30 minutes or until golden brown. Serve immediately as pastry will soften when left.

NOTE: To crisp again, either place back in oven or under griller.

Variation: Omit ham for vegetarian strudels and add ⅓ cup diced celery.

NOTE: Original version of this recipe from book 1, serves 4.

Suitable to be frozen.

Dietitian's tip

The ham variation is a bit high in sodium so have it occasionally if you have high blood pressure or diabetes or opt for the vegetarian version.

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