Chicken & Wild Rice Strudels
I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona
Ingredients
- 1 package (8.8 ounces) ready-to-serve long grain and wild rice
- 1-1/2 cups coarsely chopped rotisserie chicken
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 sheets phyllo dough (14x9-inch size)
- 6 tablespoons butter, melted
Directions
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1Preheat oven to 400°. Place the first 6 ingredients in a large bowl; toss to combine.
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2Place 1 sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with 5 additional sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
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3Spoon half the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side.
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4Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through.
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