Tuscan Artichoke & Spinach Strudel
Total TimePrep: 35 min. Bake: 30 min.
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.