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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
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    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

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.
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Reviews

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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.