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

  • 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

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

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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