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Vegetable Strudel

1 medium carrot
1 medium red pepper
1 medium onion
1/2 lb mushrooms
1 head escarole (1/2 lb)
1/4 tsp ground black pepper
1/4 tsp dried thyme leaves
1 can (15 1/4 to 19 oz) red kidney beans (or equivalent amount dried, soaked and cooked)
1/4 lb (about 1 cup) Monterey Jack cheese (any soft, mild cheese will do)
6 sheets phyllo
2 Tbs dried bread crumbs

About 1 1/4 hours (or more) before serving: Cut carrot and red pepper into match stick strips. Dice onion and mushrooms; coarsely slice escarole. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon margarine, cook carrot, red pepper, and onion for 3 minutes. Add escarole, black pepper, thyme, and 1/4 teaspoon salt; cook 2 to 3 minutes until tender-crisp. Remove to bowl. In same skillet over high heat, in 1 tablespoon margarine, cook mushrooms and 1/4 teaspoon salt until all juices are absorbed. Remove mushrooms to same bowl. Rinse beans; drain well. Stir beans and cheese into vegetable mixture. Preheat oven to 375F (medium-high oven for Celsius folk). Melt 2 tablespoons margarine. On work surface, place 1 sheet of phyllo (16 inches by 12 inches); brush very lightly with some margarine; sprinkle with 2 teaspoons bread crumbs. Continue layering phyllo, brushing each sheet with margarine and sprinkling every other sheet with crumbs. Starting along a long side of phyllo, spoon vegetable mixture to about 1/2 inch from edges to cover half of phyllo. From vegetable side, roll phyllo jelly-roll fashion. Place roll, seam-side down, in jelly-roll pan. Brush with remaining melted margarine. Sprinkle with paprika. Cut 12 slashes on top of strudel. Bake 25 to 30 minutes until golden. Cool in pan 5 minutes. Slice to serve. Per serving 320 calories; 14 grams fat; 17 milligrams cholesterol. Guten Appetit!

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