VEGETABLE STRUDEL

1 medium-sized carrot

1 medium-sized red pepper

1 medium-sized onion

½ pound mushrooms

1 head escarole

margarine

¼ tsp. Ground black pepper

¼ tsp. dried thyme leaves

salt

1 15 ¼-19 ounce can red kidney beans

¼ pound Monterey Jack cheese, shredded (1 cup)

6 sheets phyllo

2 tablespoons dried bread crumbs

paprika

ABOUT 1 ¼ HOURS BEFORE SERVING

1.     Cut carrot and red pepper into matchstick strips.   Dice onion & mushrooms; coarsely slice escarole.

2.     In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon margarine, cook carrot, red pepper, and onion 3 minutes.  Add escarole, black pepper, thyme and ¼ tsp. salt; cook 2 to 3 minutes until tender-crisp.  Remove to bowl.

3.     In same skillet over high heat, in 1 tablespoon margarine, cook mushrooms and ¼ tsp. Salt until all the juices are absorbed.  Remove mushrooms to same bowl. 

4.     Rinse beans; drain well.  Stir beans & cheese into vegetable mixture.

5.     Preheat oven to 375 F.  Melt 2 tbsps margarine.  On work surface, place 1 sheet of phyllo; brush very lightly with some margarine; sprinkle with 2 teaspoons bread crumbs.  Continue layering phyllo, brushing each sheet with margarine & sprinkling every other sheet with crumbs.

6.     Starting along a long side of phyllo, spoon vegetable mixture to about ½ inch from edges to cover half of phyllo.  From vegetable side, roll phyllo jellyroll fashion.

7.     Place roll, seam-side down in jellyroll pan.  Brush with remaining melted margarine.  Sprinkle with paprika.  Cut 12 slashes on top of strudel.  Bake 25 to 30 minutes until golden.

8.     Cool in pan 5 minutes.  Slice to serve.  Makes 6 servings, 320 calories per serving.