Tuscan Artichoke & Spinach Strudel Recipe
Tuscan Artichoke & Spinach Strudel Recipe photo by Taste of Home

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. —Jeanne Holt, Mendota Heights, Minnesota
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:6 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 6 servings


  • 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

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.


  1. In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
  2. 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.
  3. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle.
  4. 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.
  5. 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.
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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Reviewed Mar. 15, 2015

"Very good, didn't change a thing!"

Reviewed Jun. 21, 2014

"I substitute the sun dried tomatoes with roasted red peppers, and I replace the frozen artichokes with the jarred variety. I use the juices from both the peppers and artichokes to sautée the mushrooms and spinach. I have also found it easy to bake it as a casserole by placing one unrolled tube of crescent rolls on the bottom of a 9x13 pan, layer in the ingredients, then top it off with a second roll of crescents, egg, and Parmesan. Any way I make it, my family enjoys every bite...even my three year old!"

Reviewed Feb. 20, 2012


Reviewed Jan. 22, 2012

"Very delicious. I added finely diced chicken, using three chicken tenders. The crust was a bit tricky but well worth the time and effort."

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