Skeleton's Strudel

Skeleton's Strudel

Picture taken from my private collection

Ingredients:

6 eggs, divided
1/4 cup mayonaisse
1/2 lb. bacon, chopped
1/2 pkg. (6 oz.) fresh baby spinach
2 cloves garlic, minced
1/2 cup swiss cheese, shredded
1/2 tomato, seeded and chopped
1/8 tsp salt
1/2 pkg. (17.3 oz.) frozen puff pastry sheets, thawed (1 sheet).

Create it!!

1. In large bowl, whisk together 5 eggs and mayonnaise until smooth. Set aside.

2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove Bacon from pan and drain on paper towels.

3. Reserve 1/2 tbsp. bacon drippings in the skillet; heat over medium heat. Add spinach and garlic; cook for 1 - 2 minutes, stirring occasionally, or until spinach is wilted.

4. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat and stir in cheese, tomato, salt, and bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.

5. Preheat oven to 400 F; prepare a baking sheet with parchment paper or non-stick spray.

6. On a lightly floured surface, roll 1 sheet of puff pastry into a 12 x 10 in. rectangle, trimming edges as necessary.

7. Spoon the egg mixture down the center of the pastry, leaving a 3 in. margin on the sides and a 1 in. margin on the top and bottom. Cut pastry on the sides into 1 in. strips. Fold strips over the filling, leaving spaces to resemble a rib cage.

8. Carefully transfer strudel to prepared baking sheet.

9. In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels.

10. Bake for 20 - 25 minutes or until pastry is golden brown. Cut into slices. Serves 5 - 6.