Roasted Veggie Strudel

Name: Roasted Veggie Strudel
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Ingredients: 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

TEST KITCHEN APPROVED

Total Time:Prep: 40 min. + cooling Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Carole Holt, Mendota Heights, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Roasted Veggie Strudel

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Yield:4 servings

Prep:40 min

Cook:20 min

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Ingredients

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

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Directions

1
Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once.

2
Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°.
3
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.
4
Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.