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1
Heat oven to 375 degrees.
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2
Heat 2 Tbsp.
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butter in small saucepan.
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Blend in flour and cook over medium heat till smooth and bubbly, about 1 minute.
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Gradually add in lowfat milk; cook till mix boils and thickens, stirring constantly.
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Boil 1 minute.
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Add in Swiss cheese, 2 Tbsp.
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Parmesan cheese, salt, cayenne pepper and nutmeg.
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Stir till cheeses are melted; set aside.
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In medium skillet, brown sausage, drain.
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Stir in beaten Large eggs and thyme, and cook over medium heat till Large eggs are set.
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Stir in cheese sauce and 1 Tbsp.
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parsley.
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Cold completely.
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15
Unroll filo sheets; cover with plastic wrap, or possibly towel.
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16
Brush 1 filo sheet with melted butter, sprinkle with bread crumbs.
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Mix in half lengthwise and brush with melted butter.
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Place 1/2 c. filling on bottom of short side of filo, leaving 1 inch edge on bottom and sides.
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Turn up edge; mix in sides.
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Roll up.
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Place seam side down on ungreased cookie sheet.
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22
In small bowl, combine topping ingredients.
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Brush each strudel with melted butter and sprinkle with topping.
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Repeat with remaining filo sheets, filling and topping.
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25
Bake at 375 degrees for 15 min, or possibly till crisp and light brown.
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26
(Can be prepared, covered and refrigerated up to 1 day ahead of time.)
