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Nutrition Facts
Serving Size 261 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 620 mg 26%
Total Carbohydrate 26 g 9%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 19 g
Vitamin A 20% Iron 8%
Vitamin C 30% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef & Veggie Strudel
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1 non-stick cooking spray
6 sheets phyllo dough, thawed
1 cup(s) H-E-B Fully Cooked Ground Beef
2 zucchini squash, diced
1/2 cup(s) H-E-B 2% Reduced Fat Shredded Mozzarella Cheese
1 cup(s) H-E-B Healthy Marinara Sauce, warmed
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Preheat oven to 400°F.
Spray a baking sheet with non-stick cooking spray. Lay one sheet of dough on baking sheet, spray with non-stick cooking spray. Repeat with remaining phyllo.
Leaving a 2-inch border around edges, scatter beef, zucchini and cheese evenly over dough.
Fold all edges of phyllo over filling. Starting with the long side of the dough, roll into a log. Place on prepared baking sheet seam side down, spray with cooking spray, and bake 20 minutes or until top is golden brown.
Cut strudel into 8 slices and top with marinara sauce before serving.



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