TUSCAN ARTICHOKE AND SPINACH STRUDEL
This recipe was personally prepared by Irit Birman for the September 2015 Curious Cuisiners meeting. This recipe was found in her Mother-in-law's Taste of Home magazine- a Hedlund Home Cooking recipe. Irit accidently used roasted red peppers in place of the sun-dried tomatoes and it still tasted great. She also left out the...
Provided by shecooks curiouscooks
Categories Other Breads
Time 1h
Number Of Ingredients 12
Steps:
- 1. In a non-stick skillet, saute mushrooms and tomatoes in 2 tsp oil from the sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
- 2. Meanwhile, in a large bowl, combine spinach, pesto and pepper. Add the artichokes, mozzarella cheese, 5 Tabs Parmesan cheese and mushroom mixture; mix well.
- 3. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle.
- 4. Spread filling in a 3 in wide strip down center of rectangle. On each long side, cut one-inch wide strips to within 1/2 inch 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 at 350 degrees for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool 5 minutes before serving.
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[email protected]This strudel looks amazing! I can't wait to try it.
Manjit Chaudhary
[email protected]I'm not a big fan of artichokes, but I really enjoyed this strudel. The flavors were well-balanced and the strudel was very satisfying.
Katelyn Borst
[email protected]This strudel was easy to make and turned out great! I used frozen spinach and it worked just fine.
Mr HaBiB
[email protected]I made this strudel for a party and it was a huge hit! Everyone loved it.
Morgan Babalola
[email protected]This strudel was absolutely delicious! The flavors of the artichoke, spinach, and cheese were perfect together, and the strudel was cooked to perfection. I will definitely be making this again.