TUSCAN ARTICHOKE AND SPINACH STRUDEL

Tuscan Artichoke And Spinach Strudel Recipe

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shecooks curiouscooks

By
@rosecuriouscooks

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12 or so depending on size of cut
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

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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(s)
refrigerated crescent rolls
1
egg
3 Tbsp
finely chopped walnuts

How to Make TUSCAN ARTICHOKE AND SPINACH STRUDEL

Step-by-Step

  • 1In 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.
  • 2Meanwhile, in a large bowl, combine spinach, pesto and pepper. Add the artichokes, mozzarella cheese, 5 Tabs Parmesan cheese and mushroom mixture; mix well.
  • 3Unroll crescent dough onto a lightly greased baking sheet into one long rectangle.
  • 4Spread 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.
  • 5Bake at 350 degrees for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool 5 minutes before serving.

Printable Recipe Card

About TUSCAN ARTICHOKE AND SPINACH STRUDEL

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy




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