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1
Preheat oven to 375 degrees.
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2
Heat 1 tablespoon butter in a.
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3
large skillet over medium heat.
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4
Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
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5
Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
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6
Let stand 5 minutes.
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7
Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
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8
Melt remaining 1/3 cup butter.
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9
Place one phyllo dough on work surface; lightly brush with butter.
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10
Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
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11
Repeat with 3rd. and 4 th. sheets of phyllo dough.
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12
Top with fifth sheet of dough; brush with butter.
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13
Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
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14
beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
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15
Fold long sides in over filling; lightly brush folded edges with butter.
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16
Starting at filled side, gently roll-up, jelly-roll style.
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17
Lightly brush strudel with butter.
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18
Transfer to a lightly greased jelly roll pan, seam side down.
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19
Bake 28 to 30 minutes or until golden brown.
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20
Cool 10 minutes before slicing with a serrated knife.
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21
Serve warm as a side dish.
