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Beef & Veggie Strudel
Prep Time:
5 minutes
Cook Time:
10 minutes
Makes:
4 servings
Ingredients

• non-stick cooking spray

6 sheets phyllo dough, thawed

1 c. H-E-B Fully Cooked Ground Beef

2 zucchini, diced

1/2 c. H-E-B 2% Reduced Fat Shredded Mozzarella Cheese

1 c. H-E-B Healthy Marinara Sauce

Directions


Preheat oven to 400°F.
Spray a baking sheet with non-stick cooking spray. Lay one sheet of do
ugh on baking sheet, spray with non-stick cooking spray. Repeat with r
emaining phyllo.
Scatter beef, zucchini, and cheese over dough, leaving a 2" border aro
und the edges.
Fold all edges of phyllo over filling. Starting with the long side of
the dough, roll into a log. Place seam side down, spray with cooking s
pray, and bake 20 minutes, or until top is golden brown.
Cut strudel into 8 slices. Plate 2 slices per person and top with warm
ed marinara sauce before serving.

Nutritional Information


Calories: 258, Total Fat: 10g, Saturated Fat: 4g, Sodium: 442mg, Carbo
hydrates: 26g, Dietary Fiber: 5g, Protein: 16g

Source


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