Tuscan Artichoke & Spinach Strudel
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
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.