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Tuscan Artichoke & Spinach Strudel Recipe

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Strudel through history and you’ll find origins for this sweet layered pastry in Austria. Bring it over to the savory side with Tuscan influences of tomatoes, mushrooms and pesto.

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Tuscan Artichoke & Spinach Strudel Recipe

Prep: 35 min. Bake: 30 min.

Yield: 6 Servings

35 30 65

Ingredients

1-1/4 cups chopped baby portobello mushrooms
1/3 cup oil-packed sun-dried tomatoes, chopped
4 teaspoons oil from the sun-dried tomatoes, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons prepared pesto
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
1 cup coarsely chopped thawed frozen artichoke hearts
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
1 tube (8 ounces) refrigerated crescent rolls
1 egg
3 tablespoons finely chopped walnuts

Directions

In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
Meanwhile, in a large bowl, combine the spinach, pesto, pepper and, if desired, pepper flakes. Add the artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well.
Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14-in. x 9-in. rectangle.
Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts.
Bake at 350° for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool for 5 minutes before cutting into 12 slices. Yield: 12 servings.

Nutritional Facts 1 slice equals 353 calories, 23 g fat (7 g saturated fat), 53 mg cholesterol, 616 mg sodium, 23 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Tuscan Artichoke & Spinach Strudel in Taste of Home February/March 2012, p59

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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