Print Options

Back to Tuscan Artichoke & Spinach Strudel >

Include these items:

Select reviews >

Taste of Home Logo

Tuscan Artichoke & Spinach Strudel

 Tuscan Artichoke & Spinach Strudel
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. —Jeanne Holt, Mendota Heights, Minnesota
6 ServingsPrep: 35 min. Bake: 30 min.

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, preheat oven to 350°. In a large bowl, combine
  • spinach, pesto, pepper and, if desired, pepper flakes. Add
  • artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and
  • mushroom mixture; mix well.

2 of 2

Tuscan Artichoke & Spinach Strudel (continued)

Directions (continued)

  • Unroll crescent dough onto a lightly greased baking sheet into one
  • long rectangle; seal seams and perforations. Roll out into a
  • 14x9-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 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10
  • minutes or until golden brown. Cool 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.