Broccoli Beef Strudel with Mozzarella

This Broccoli Beef Strudel with Mozzarella is a delicious treat. I operate on the 80/20 principle. I figure if we eat very clean 80% of the time, an occasional shortcut or indulgence is not going to kill anyone. This recipe uses phyllo dough. You can make your own, but it is a fair amount of work. A quick search will turn up several gluten-free versions. This is an easy but elegant centerpiece. Combine with a large salad and a fruit dessert for a simple meal suitable for family or company.

(Nut Free, Soy Free, Refined Sugar Free)

Broccoli Beef Strudel with Mozzarella

1 1/2 pound <a href="https://www.alderspring.com/store/page3.html" rel="false">Alderspring Organic Grass Fed Ground Beef </a>
Salt (pepper)
2 cloves garlic
1 onion (chopped)
1 10 oz pkg frozen chopped broccoli thawed, drained
4 ounces Mozzarella cheese (shredded)
1/2 cup sour cream
1/4 cup dry bread crumbs
8 oz phyllo dough (thawed)
1/2 cup butter (melted)

Brown ground beef, garlic and onion in skillet, salt and peppering, then stirring until ground beef is crumbly.
Mix in broccoli, cheese, sour cream and breadcrumbs.
Cook until heated through and cheese is melted.
Place sheet of phyllo on waxed paper, brush with butter.
Repeat with remaining dough, layering sheets.
Spoon ground beef mixture evenly on half the dough.
Roll up from ground beef side as for jellyroll.
Place seam side down on baking sheet; brush with remaining butter.
Bake at 350 degrees F for 45 minutes or until golden brown.