Broccoli and Canadian Bacon in Phyllo
Preparation: 15 min.
Cooking: 35 min.
Total: 50 min.
- 1/2 Lb broccoli florets
- 3 tsp olive oil
- 1 shallots , minced
- 1/2 Lb Canadian bacon , diced
- 2 3/4 Fl Oz dry vermouth
- 2 Tbsp all purpose flour
- 4 Fl Oz milk
- 1/2 Cup cheddar cheese , shredded
- 1/2 tsp salt
- 6 sheets phyllo dough , thawed according to package directions
- 2 Tbsp unsalted butter , melted
Preheat oven to 425 ℉. Place broccoli florets in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes or until almost tender. Remove from steamer basket and set aside. When broccoli cools, chop coarsely and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Saut'e shallot about 2 minutes or until translucent. Stir in bacon and saut'e another 2 minutes, stirring constantly. Reduce heat to medium. Add broccoli and vermouth to skillet and simmer about 5 minutes or until vermouth is evaporated. Stir in flour. Whisk in milk gradually. Simmer, stirring constantly until mixture just comes to a boil. Stir in cheese and salt. Remove from heat and set aside to cool.
Stack phyllo sheets on a work surface. Spoon vegetable bacon mixture onto the center of the sheet lengthwise. Fold one long side of stack over vegetables and brush with melted butter. Fold other side over and brush roll with butter. Fold ends over. Place phyllo roll seam side down on a baking sheet. Brush roll liberally with remaining butter. Bake about 20 minutes or until phyllo is crisp.