Instructions: Preheat oven to 400. On a lightly floured surface, roll out thawed sheet of puff pastry to an 18 x 10-inch rectangle.

In a medium bowl, stir together the cheese, sour cream, green onion, ham and half of the beaten egg (about two tablespoons).

Spread the mixture lengthwise down half of the rectangle, leaving a half-inch border on edge. Using a pastry brush, brush the edges of the pastry with some of the beaten egg.

Carefully fold the dough over the filling and seal the edges using the tines of a fork to crimp the dough shut. Transfer the strudel to an extra large baking sheet. Brush the strudel with beaten egg to help it become a glossy golden brown during baking.

Bake for 20-25 minutes or until golden. Remove from oven.

Cool for at least 20 minutes before slicing.

Tips: Use a pizza cutter to slice inch wide slices across strudel. Cut those slices in half lengthwise to form small rectangles.

**can substitute a salt-free seasoning such as Mrs. Dash in place of the cajun seasoning. Keep in mind that the cheeses used are salty.

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