Vegetable Cheese Strudel Recipe

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VEGETABLE CHEESE STRUDEL

shecooks curiouscooks

By
@rosecuriouscooks

This recipe was personally prepared by Irit Birman for the October 2015 Curious Cuisiners Brunch meeting.

Recipe adapted from the Just A Pinch website.


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Rating:

Comments:

Serves:

about 10, not noted in recipe given

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 pkg
(17.3 oz) pepperidge farm puff pastry (1 sheet) thawed
1
egg
1 Tbsp
water
2 Tbsp
vegetable oil
2 small
green peppers, cut into 2 inch long strips (about 2 cups)
3 oz
mushrooms, sliced (abt 1 cup)
1 c
cubed eggplant
1 small
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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy