Sausage Spinach Strudel

Sausage Spinach Strudel
by: Susan Snee

1 lb ground Sausage
1 lb raw Mushrooms
1 chopped Green Bell Pepper
1 chopped Red Bell Pepper
1/4 cup chopped Onion
1 lb grated Swiss Cheese
1/2 cup Butter melted
1 pkg frozen Phyllo Dough
1 pkg frozen Spinach
Salt & Pepper to taste

Directions: Thaw frozen spinach. Brown sausage until well done. Saute' veggies in 1 TBSP butter until soft, add salt and pepper to taste, (add spinach -- toss). Saute sausage and veggies for 1 minute and add cheese until melted. Brush 1/2 of remaining butter onto phyllo dough, add sausage/spinach mixture at one end and roll dough until mixture is completely covered with dough. (Note: it is easier to lay phyllo dough on waxed paper or plastic wrap to assist with rolling.) Brush wrapped loaf with remaining butter. Bake in oven for 12-15 minutes or until crust is golden brown.