Vegetable Cheese Strudel Recipe

No Photo

Have you made this?

 Share your own photo!

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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork or wire whisk.
2Heat 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.
3Unfold 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.
4Bake 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