Reuben Strudel

Directions

1. 1
   Cut corned beef into 1/2-inch strips; set aside.
2. 2
   Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Cool.
3. 3
   Stir together butter and mustard; set aside.
4. 4
   Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
5. 5
   Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with the butter mixture. Spoon half of the cabbage mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. Fold in short edges 2 inches.
6. 6
   Roll up, staring a long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slit, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
7. 7
   Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until golden. Cut diagonally into 3- to 4-inch pieces. Serve immediately.