Roasted Pepper And Goat Cheese Strudels

Preheat oven to 375 degrees F.

Combine first 5 ingredients in a small bowl; stir well. Set aside. Cut bell peppers into 1-inch-thick strips; set aside.

Heat oil in a medium nonstick skillet over medium heat. Add carrot, onion, and garlic; saute 8 minutes or until tender and lightly browned. Remove from heat; set aside.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place another phyllo sheet on top of first sheet; lightly coat with cooking spray.

Cut stack in half crosswise, placing 1 half on top of the other half. Sprinkle 2 tablespoons breadcrumb mixture along 1 short edge of phyllo stack, leaving a 2-inch border.

Spoon 1/4 cup carrot mixture over breadcrumbs; top with 2 red bell pepper strips, 2 green bell pepper strips, 1/2 ounce cheese, and 1 tablespoon parsley. Fold over the long edges of phyllo to cover 2 inches of filling.

Starting at short edge, roll up jelly-roll fashion (do not roll tightly or roll may split).

Place roll, seam side down, on a baking sheet coated with cooking spray; lightly coat roll with cooking spray. Repeat procedure with remaining phyllo sheets, breadcrumb mixture, carrot mixture, bell pepper strips, cheese, and parsley.

Bake at 375 degrees F for 25 minutes or until golden brown. Serve warm.