1 med. sized carrot
1 med. sized red pepper
1 med. sized onion
1/2 lb. mushrooms
1 head escarole (1/2 lb.)
butter
1/4 tsp. ground black pepper
1/4 tsp. dried thyme leaves
Salt
1 (15 1/4-19 oz.) can red kidney beans
1/4 lb. Monterey Jack cheese, shredded (1 c.)
6 sheets phyllo
2 tbsp. dried bread crumbs
Paprika

About 1 1/2 hours before serving:

1. Cut carrot and red pepper into matchstick strips. Dice onion and mushrooms; coarsely slice escarole.

2. In nonstick 12 inch skillet over medium-high heat, in 1 tablespoon butter, cook carrot, red pepper and onion 3 minutes. Add escarole, black pepper, thyme and 1/4 teaspoon salt; cook 2-3 minutes until tender-crisp. Remove to bowl.

3. In same skillet over high heat, in 1 tablespoon butter, cook mushrooms and 1/4 teaspoon salt until all juices are absorbed. Remove mushrooms to same bowl.

4. Rinse beans; drain well. Stir beans and cheese into vegetable mixture.

5. Preheat oven to 375 degrees. Melt 2 tablespoons butter. On work surface, place 1 sheet of phyllo (16 x 12 inch); brush very lightly with some butter; sprinkle with 2 teaspoons bread crumbs. Continue layering phyllo, brushing each sheet with butter and sprinkling every other sheet with crumbs.

6. Starting about a long side of phyllo, spoon vegetable mixture to about 1/2 inch from edges to cover half of phyllo. From vegetable side, roll phyllo jelly roll fashion.

7. Place roll, seam side down, in jelly roll pan. Brush with remaining melted butter. Sprinkle with paprika. Cut 12 slashes on top of strudel. Bake 25-30 minutes until golden.

8. Cool in pan 5 minutes. Slice to serve. Makes 6 main dish servings.