Johnsonville Strudel

Makes: 6 servings
Prep Time: 20 min.
Cook Time: 20 min.
Difficulty: Moderate

Recipe By: Chef Carolyn J. of Terrebonne, OR

My favorite part of this recipe is that it is easy to make, and eloquent.


  • 1 pkg. (16 oz.) Johnsonville Italian Ground Sausage (Mild, Sweet or Spicy depending on your preference)
  • 12 sheets Phyllo dough
  • extra virgin olive oil cooking spray
  • 1/2 cup Asiago cheese; grated
  • 8 oz. fresh Mozzarella cheese
  • 3/4 cup sun-dried tomatoes; finely chopped
  • 1/2 cup fresh basil; finely chopped
  • 8-10 fresh basil leaves; for garnish
  • 2 cups of your favorite pasta sauce
  • 3 Tbsp. Asiago cheese; grated, for garnish


  • Preheat oven to 425° F.
  • Thaw Phyllo dough according to instructions. Keep covered until ready to use.
  • In large skillet, cook Johnsonville Italian Sausage over medium heat until no longer pink.
  • Mix sausage, basil, tomatoes and Asiago cheese.
  • Slice Mozzarella cheese into thin 1/8 in. slices.
  • Take out a stack of 4 sheets of Phyllo dough and cover remaining phyllo to prevent drying.
  • Spray top sheet with olive oil.
  • Spread 1/3 of filling lengthwise along the bottom long edge, leaving 1 in. along the edges.
  • Roll securely. When you have completed one revolution, fold the sides in and continue to roll.
  • Spray strudel with olive oil and place on a baking sheet lined with parchment paper, seam side down.
  • Repeat above steps to make 2 additional strudels.
  • Bake at 425° F for 20 min.
  • Cut the strudel diagonally and place on serving plate. Drizzle with an ample amount of warmed pasta sauce and sprinke with Asiago cheese.