1/3 c. celery, chopped
1/3 c. green pepper, chopped
1/4 c. green onion, sliced
1 1/2 tsp. oil
1 1/2 c. ham, diced
1 (4 oz.) can mushrooms, drained
1/2 c. Cheddar or Monterey Jack cheese, shredded
1 tbsp. flour
1/4 tsp. pepper
1/3 c. unsalted butter
1 tbsp. bread crumbs
8 sheets frozen phyllo (18 x 14 rectangles), thawed
1 egg white, beaten

In a pan, cook celery, peppers and onion in oil until tender. Remove from heat; drain well. Stir in ham, mushrooms, cheese, flour and pepper.

Lightly brush some of the butter and sprinkle 1/2 teaspoon of bread crumbs between each phyllo sheet - stacking them. Brush top sheet with egg white.

Mound ham mixture on stack, stopping 3 inches from short edge. Fold 3-inch edge of dough over mixture. Roll up, tucking in sides. Make shallow, diagonal cuts across top of phyllo.

Place in 13 x 9 x 2-inch baking pan. Brush with remaining butter. Cover; chill up to 24 hours.

To serve, uncover and bake 25 to 30 minutes at 400 degrees until golden and heated through.