Broccoli and Canadian Bacon in Phyllo

Preparation:  15 min. Cooking: 35 min. Total: 50 min.
Recipe photo
  • 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.
Calories
400 Cal
Fat
21 g
Carbs
28 g
Protein
20 g
Fiber
2.5 g
Sugar
2.7 g
Cholesterol
61 mg
Sodium
1400 mg


Nutrients

Fiber     2.5 g
Fat     21 g
Sugar     2.7 g
Carbs     28 g
Protein     20 g
Calories     400 Cal

Fats

Fat, Poly     1.5 g
Fat, Mono     8.2 g
Fat, Sat     9.4 g
Fat, Trans     0 g
Fat, Percent     47 %

Vitamins

Vitamin, K     84 mcg     70 %
Vitamin, A     1300 IU     43 %
Vitamin, B12     0.6 mcg     27 %
Niacin     5.3 mg     33 %
Riboflavin     0.4 mg     31 %
Vitamin, C     37 mg     41 %
Vitamin, D     14 IU     2.3 %
Vitamin, B6     0.4 mg     24 %
Vitamin, E     1.7 mg     11 %
Panto, Acid     1 mg     19 %
Choline     72 mg     13 %
Thiamin     0.7 mg     56 %

Minerals

Calcium     170 mcg     17 %
Phosphorus     310 mg     44 %
Magnesium     37 mg     8.8 %
Copper     0.1 mcg     13 %
Fluoride     7.4 mcg     190 %
Zinc     1.8 mg     17 %
Cholesterol     61 mg     0.6 %
Sodium     1400 mg     91 %
Selenium     26 mcg     48 %
Manganese     0.3 mg     4.7 %
Potassium     480 mg     10 %
Iron     2.1 mg     26 %