Roasted Veggie Strudel
Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. —Carole Holt, Mendota Heights, Minnesota
Total TimePrep: 40 min. + cooling Bake: 20 min.
- 2 cups Brussels sprouts, quartered
- 1 small Yukon Gold potato, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic pepper blend
- 1/4 teaspoon salt
- 1/3 cup julienned oil-packed sun-dried tomatoes
- 2 green onions, chopped
- 1 tube (8 ounces) refrigerated crescent rolls
- 4 ounces Brie cheese, cut into 1/2-in. cubes
- 5 bacon strips, cooked and crumbled
- 1 large egg
- 3 tablespoons pine nuts
- Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once.
- Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°.
- On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid.
- Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.
Nutrition Facts1 piece: 532 calories, 35g fat (12g saturated fat), 62mg cholesterol, 1035mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 18g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Bacon & Brie Golden Harvest Braid in Simple & Delicious October/November 2016