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Savory Chicken Vegetable Strudel

 Savory Chicken Vegetable Strudel
Meet the Cook: If you're looking for a way to "sneak" vegetables into a dish, try this one that looks fancy without the fuss. Now that our two sons are grown, I make it for my husband and me. It is definitely a recipe for company as well, though. -Michele Barneson, Washburn, Wisconsin
12 ServingsPrep: 20 min. Bake: 30 min.


  • 2 cups diced cooked chicken
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped fresh broccoli
  • 1/3 cup finely chopped sweet red pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 egg white, beaten
  • 2 tablespoons slivered almonds


  • In a large bowl, combine the first 10 ingredients. Unroll crescent
  • dough and place in a greased 15-in. x 10-in. x 1-in. baking pan;
  • press seams and seal together, forming a 15-in. x 12-in. rectangle
  • (dough will hang over edges of pan).
  • Spread filling lengthwise down the center of the dough. On each long
  • side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at
  • one end, alternate strips, twisting twice and laying at an angle
  • across filling. Seal ends.
  • Brush dough with egg white; sprinkle with almonds. Bake at 375°

2 of 2

Savory Chicken Vegetable Strudel (continued)

Directions (continued)

  • for 30-35 minutes or until golden brown. Cut into slices; serve
  • warm. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 231 calories, 16 g fat (5 g saturated fat), 34 mg cholesterol, 332 mg sodium, 9 g carbohydrate, trace fiber, 11 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.