Tuscan Artichoke & Spinach Strudel Recipe

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

Tuscan Artichoke & Spinach Strudel Recipe

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Publisher Photo
Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. —Jeanne Holt, Mendota Heights, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large 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.
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.
Originally published as Tuscan Artichoke & Spinach Strudel in Taste of Home February/March 2012, p59

Nutritional Facts

1 slice: 353 calories, 23g fat (7g saturated fat), 53mg cholesterol, 616mg sodium, 23g carbohydrate (4g sugars, 4g fiber), 15g protein.

  • 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 shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large egg
  • 3 tablespoons finely chopped walnuts
  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

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Reviews forTuscan Artichoke & Spinach Strudel

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rjbeery75 User ID: 2114826 222801
Reviewed Mar. 15, 2015

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

MY REVIEW
emg213 User ID: 1636860 126276
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!"

MY REVIEW
elaine2641 User ID: 6538826 115677
Reviewed Feb. 20, 2012

"LOVE THIS RECIPE!"

MY REVIEW
akhowie User ID: 1490431 126273
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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