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Real Recipes From Real Home Cooks ®

vegetable cheese strudel

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

This recipe was personally prepared by Irit Birman for the October 2015 Curious Cuisiners Brunch meeting. Recipe adapted from the Just A Pinch website.

►
yield serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For vegetable cheese strudel

  • 1/2 pkg
    (17.3 oz) pepperidge farm puff pastry (1 sheet) thawed
  • 1
    egg
  • 1 Tbsp
    water
  • 2 Tbsp
    vegetable oil
  • 2 sm
    green peppers, cut into 2 inch long strips (about 2 cups)
  • 3 oz
    mushrooms, sliced (abt 1 cup)
  • 1 c
    cubed eggplant
  • 1 sm
    onion, sliced (about 1/4 cup)
  • 1/2 tsp
    garlic powder
  • 1 tsp
    dried basil leaves, crushed
  • 4 oz
    mozzarella cheese, cut into 8 slices

How To Make vegetable cheese strudel

  • 1
    Preheat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork or wire whisk.
  • 2
    Heat the oil in a 12 inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
  • 3
    Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 16x12 rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry to within 1 inch of the edge. Top with the cheese. Starting with the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam side down onto a baking sheet. Brush with the egg mixture.
  • 4
    Bake for 25 minutes until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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