tuscan artichoke and spinach strudel

Name: TUSCAN ARTICHOKE AND SPINACH STRUDEL
Prep time: 30 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1-1/4 cup(s) chopped baby portobello mushrooms; 1/3 cup(s) drained oil-packed sundried tomatoes, chopped; 4 teaspoon(s) oil from the sun-dried tomatoes, divided; 1 package(s) (10 oz) frozen chopped spinach, thawed and squeezed dry; 1 tablespoon(s) basil pesto; 1/8 teaspoon(s) pepper; 1 cup(s) coarsley chopped thawed frozen artichoke hearts (we used trader joe's canned); 1 cup(s) shredded part-skim mozzarella cheese; 1/2 cup(s) shredded parmesan cheese divided; 1 tube(s) refrigerated crescent rolls; 1 - egg; 3 tablespoon(s) finely chopped walnuts

4 Pinches

shecooks curiouscooks

The Villages, FL

Updated on Oct 16, 2015

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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prep time 30 Min

cook time 30 Min

method Bake

yield 12 or so depending on size of cut

Ingredients

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

How To Make tuscan artichoke and spinach strudel

Step 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.

Step 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.
Step 3

Unroll crescent dough onto a lightly greased baking sheet into one long rectangle.
Step 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.
Step 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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