Tuscan Artichoke & Spinach Strudel

Name: Tuscan Artichoke & Spinach Strudel
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 servings.
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

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

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.

Nutrition Facts

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

Originally published as Tuscan Spinach & Artichoke Strudel in Taste of Home February/March 2012

Reviews

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rjbeery75

Mar 15, 2015

Very good, didn't change a thing!
emg213

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!
elaine2641

Feb 20, 2012

LOVE THIS RECIPE!
akhowie

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.