VEGETABLE CHEESE STRUDEL

Vegetable Cheese Strudel Recipe

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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

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  • 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

How to Make VEGETABLE CHEESE STRUDEL

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.

Printable Recipe Card

About VEGETABLE CHEESE STRUDEL

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




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