Tuscan Artichoke & Spinach Strudel |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Strudel through history and youâll find origins for this sweet layered pastry in Austria. Bring it over to the savory side with Tuscan influences of tomatoes, mushrooms and pesto. 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 (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup shredded parmesan cheese, divided |
1 tube (8 ounces) refrigerated crescent rolls |
1 egg |
3 tablespoons finely chopped walnuts |
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. Yield: 12 servings.
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