Mushroom & Sausage Strudel

Recipe makes 2 strudels = 24 appetizers or 6-8 brunch servings. Uncooked strudel can be frozen for later baking

1 lb  bulk hot Italian sausage 
1 1/2 lbs  mushrooms, chopped
1 tsp dried thyme
2 Tbsp Dijon mustard
1/2c sour cream
8 sheets phyllo dough
4 oz melted butter or olive oil

1. Saute sausage in a non-stick pan, breaking it up as it cooks, till its crumbly and cooked through.
2. Add mushrooms and thyme and continue cooking till all moisture has evaporated. Cool, then stir in mustard and sour cream.
3. Put 4 sheets of phyllo on wax paper and then brush each phyllo sheet with butter.
4. Spoon 1/2 filling along one long edge of  buttered phyllo sheets, leaving a 2 ' border, Tuck short sides over filling and roll up. Brush top with butter. Repeat with remaining filling and phyllo.
5. If not baking immediately, wrap in foil and refrigerate  overnight or freeze for up to 2 weeks.
6. Preheat oven to 350 F. Place strudels seam side down on greased rimmed baking sheet, cut into 1 1/2 inch pieces, cutting only 1/2 way through to bottom of roll. Bake for 25-30 minutes till golden. 
7. Can be serves as an appetizer or with salad for Brunch

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