Directions:
- Preheat oven to 400°F.
- Heat olive oil in skillet on medium-high heat.
- Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
- Remove from heat and drain off any liquid. Stir in parsley and cheese.
- Season with salt and pepper and cool.
- Roll out pastry to a 10 x 14-inch rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides.
- Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
- Bake for 20 to 25 minutes or until golden brown. Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
- Cut strudel in slices and drizzle some sauce over the top.
- Bon Appetit!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.14 Kcal (2324 kJ) | ||
| Calories from fat | 397.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.14g | 68% | |
|---|---|---|---|
| Cholesterol | 44.34mg | 15% | |
| Sodium | 359.81mg | 15% | |
| Potassium | 240.83mg | 5% | |
| Total Carbs | 22.93g | 8% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 17.04g | 34% | |
| Vitamin C | 24.4mg | 41% | |
| Iron | 1.2mg | 7% | |
| Calcium | 468.1mg | 47% | |
| Amount Per 100 g | |||
| Calories | 329.51 Kcal (1380 kJ) | ||
| Calories from fat | 235.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.2g | 68% | |
|---|---|---|---|
| Cholesterol | 26.32mg | 15% | |
| Sodium | 213.57mg | 15% | |
| Potassium | 142.94mg | 5% | |
| Total Carbs | 13.61g | 8% | |
| Sugars | 1.56g | 11% | |
| Dietary Fiber | 1.66g | 11% | |
| Protein | 10.11g | 34% | |
| Vitamin C | 14.5mg | 41% | |
| Iron | 0.7mg | 7% | |
| Calcium | 277.9mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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