Pizza Strudel

Difficulty | Serves 4 | Book 1

Ingredients
Nutrition

1 cup mushrooms diced
1 cup capsicum diced
1 cup shallots sliced or onion diced
¾ cup 97% fat free ham diced
½ cup fresh tomato diced
1 cup (100g) 30% reduced fat tasty cheese freshly grated
2 tablespoons finely grated parmesan cheese (Kraft®)
1 teaspoon crushed garlic (in jar)
½ teaspoon dried basil
8 sheets filo pastry (Antoniou®)
cooking spray
2 tablespoons no-added-salt tomato paste

Per serve
Fat	Total	9.3g
	Saturated	5.4g
Fibre		3.2g
Protein		17.8g
Carbs	Total	20.0g
	Sugar	3.9g
Sodium		650mg
Kilojoules		987 (cals 236)
GI Rating		Medium

Method

Preheat oven 200°C fan forced.

Mix all ingredients, except filo pastry and tomato paste in a large bowl.
Lay out one sheet of filo pastry and coat with cooking spray. Lay another sheet on top and coat with cooking spray. Repeat this process until all 8 sheets are used.
Spread tomato paste in centre of filo pastry, spoon pizza filling on top.
Spray edges with cooking spray then fold right and left edges inwards, spray again. Roll pastry and filling carefully into a strudel shape.
Place strudel with fold side underneath on a baking tray that has been coated with cooking spray. Spray top of strudel with cooking spray, pierce top to let out steam. Bake 35-40 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.

NOTE: An adapted version of this recipe is also in More Cooking for 1 or 2 people

Suitable to be frozen.