Tuscan Artichoke & Spinach Strudel

Directions

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.