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Beef Onion Strudel

Beef Onion Strudel
"I collect recipes that use crescent rolls, like this one," relates Judy Lohse of Belvidere, Illinois. "The filling in this strudel changes depending on what's in my vegetable drawer."
8-10 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 1-1/2 cups sliced sweet onions
  • 1/4 cup butter, cubed
  • 1/2 pound ground beef
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  • 1 teaspoon all-purpose flour
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup beef broth
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3/4 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  • In a large skillet, saute onions in butter until browned and
  • caramelized; remove with a slotted spoon and keep warm. In the same
  • skillet, cook beef over medium heat until no longer pink; drain.
  • Stir in the flour, brown sugar, cumin, salt and pepper until
  • blended. Gradually add the broth; cook for 8 minutes or until liquid
  • is absorbed. Stir in reserved onion.
  • Unroll dough and separate into four rectangles. Separate each
  • rectangle at perforation into two triangles (see Fig. 1). Pinch two
  • 6-in. sides together to form a triangle (see Fig. 2). Repeat with
  • remaining dough.
© Taste of Home 2013

2 of 2

Beef Onion Strudel (continued)

Directions (continued)

  • Place point of one triangle near the end of a greased baking sheet.
  • Place point of second triable in center of first triangle. Repeat
  • with remaining triangle (see Fig. 3).
  • Spoon beef mixture in a 1-1/2-in.-wide strip down the center;
  • sprinkle with mozzarella cheese. Starting at one end, fold
  • alternating points across filling. Pinch ends to seal. Sprinkle with
  • Parmesan cheese. Bake at 375° for 15-20 minutes or until golden
  • brown. Cool for 5-10 minutes before slicing. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 slice) equals 213 calories, 14 g fat (6 g saturated fat), 35 mg cholesterol, 386 mg sodium, 11 g carbohydrate, trace fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013