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Real Recipes From Real Home Cooks ®

tuscan artichoke and spinach strudel

rosecuriouscooks avatar
Recipe by
shecooks curiouscooks
@rosecuriouscooks
The Villages, FL

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 chopped walnuts.

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yield 12 or so depending on size of cut
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For tuscan artichoke and spinach strudel

  • 1-1/4 c
    chopped baby portobello mushrooms
  • 1/3 c
    drained oil-packed sundried tomatoes, chopped
  • 4 tsp
    oil from the sun-dried tomatoes, divided
  • 1 pkg
    (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 1 Tbsp
    basil pesto
  • 1/8 tsp
    pepper
  • 1 c
    coarsley chopped thawed frozen artichoke hearts (we used trader joe's canned)
  • 1 c
    shredded part-skim mozzarella cheese
  • 1/2 c
    shredded parmesan cheese divided
  • 1 tube
    refrigerated crescent rolls
  • 1
    egg
  • 3 Tbsp
    finely chopped walnuts

How To Make tuscan artichoke and spinach strudel

  • 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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