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
Tuscan Artichoke & Spinach Strudel Recipe photo by Taste of Home
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.
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Average Rating:
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.
Reviews
Very good, didn't change a thing!
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!
LOVE THIS RECIPE!
Very delicious. I added finely diced chicken, using three chicken tenders. The crust was a bit tricky but well worth the time and effort.