FILLING:

2 tbsp. butter
2 tbsp. flour
1 c. milk
1/3 c. shredded Swiss cheese
2 tbsp. Parmesan cheese
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/4 lb. bulk pork sausage
1/4 tsp. thyme
1 tbsp. chopped fresh parsley

PASTRY:

5 frozen filo sheets, thawed
1/2 c. butter, melted
1/4 c. dry bread crumbs

TOPPING:

2 tbsp. Parmesan cheese
2 tbsp. chopped fresh parsley

Heat oven to 375 degrees. Melt 2 tablespoons butter in small saucepan. Blend in flour; cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss cheese, 2 tablespoons Parmesan cheese, salt, cayenne pepper and nutmeg. Stir until cheeses are melted; set aside.

In medium skillet, brown sausage; drain. Stir in eggs and thyme. Cook over medium heat until eggs are set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely.

Unroll filo sheets; cover with plastic wrap or towel. Brush 1 filo sheet with melted butter; sprinkle with bread crumbs. Fold in half lengthwise; brush with melted butter. Place 1/2 cup filling on bottom of short side of filo, leaving 1 inch edge on bottom and sides. Turn up edge; fold in sides. Roll up. Place seam side down on ungreased cookie sheet.

In small bowl, combine topping ingredients. Brush with melted butter; sprinkle with topping. Repeat with remaining filo sheets, filling and topping. Bake at 375 degrees for 15 minutes or until crisp and light brown.

TIP: Strudel recipe can be multiplied for the amount needed and they can be prepared, covered and refrigerated up to 1 day ahead of time. Bake as directed.