When you hear the word “strudel,” you probably imagine a sweet pastry filled with warm oozing fruits or chocolate. But this strudel isn’t your average strudel. It’s a savory version with artichoke, spinach, and sun-dried tomatoes.
Whip one of these up for your next gathering with friends, or bring it along as the perfect appetizer. It’s a sure crowd pleaser–that’s if you can keep yourself from eating the whole thing on your own!
TUSCAN ARTICHOKE AND SPINACH STRUDEL
Servings: 12 slices
1¼ cups chopped baby portobello mushrooms
1/3 cup drained oil-packed sun-dried tomatoes, chopped
4 teaspoons oil from the sun-dried tomatoes, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon basil pesto
1/8 teaspoon pepper
1 cup coarsely chopped artichoke hearts
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese, divided
1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons finely chopped walnuts
- In a nonstick skillet, saute the mushrooms and tomatoes in 2 teaspoons of oil from sun-dried tomatoes until mushrooms are tender. Cool the mixture to room temperature.
- While the mixture is cooling, combine the spinach, pesto, and pepper in a large bowl. Add the artichokes, mozzarella cheese, 5 tablespoons of parmesan cheese, and mushroom mixture. Mix well.
- Carefully unroll the crescent dough onto a lightly greased baking sheet into one long rectangle. Seal the seams and perforations. Roll out into a 14 inch x 9 inch rectangle.
- Spread the filling in a 3-inch wide strip down the center of rectangle. On each long side, cut 1-inch wide strips to within ½ inch of the filling.
- Starting at one end, fold alternating strips at an angle across the filling as if you’re braiding the dough. Whisk the egg and remaining oil, and brush over the dough. Sprinkle with walnuts.
- Bake at 350°F for 20 minutes. Sprinkle with remaining Parmesan cheese, and bake 10 minutes longer, or until golden brown.
- Cool for 5 minutes before cutting into 12 slices.