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Artichoke and Spinach Strudel

Artichoke+and+Spinach+Strudel
Just how many recipes are there that use refrigerated crescent rolls?  That inexpensive tube of premade dough is used to create so many things besides what they are actually intended for.  While I enjoy making my own dough, it is such a time saver (and stress reliever) to whack that cardboard tube against the counter, unroll the sticky dough and stretch/roll/cut it into whatever shape is needed.This recipe is a perfect way to hide a load of good for you vegetables in a flaky buttery package.  Even my sometimes picky 3 year old thought it was good eating.  The sun dried tomatoes add a sweet component to the dish but I think it’s the chopped walnuts on top that is the ‘piece de resistance’.

Artichoke and Spinach Strudel
adapted from Taste of Home

  • 1-1/4 cups chopped baby portobello mushrooms
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 4 teaspoons olive oil, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons prepared pesto
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 cup coarsely chopped thawed frozen artichoke hearts
  • 1 (4 oz) container of sliced olives
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 egg
  • 3 tablespoons finely chopped walnuts

 

Directions

  1. In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons olive oil until mushrooms are tender. Cool to room temperature.
  2.  Meanwhile, in a large bowl, combine the spinach, pesto, pepper and, if desired, pepper flakes. Add the artichokes, olives, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well.
  3. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14-in. x 9-in. rectangle.
  4. Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. 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° for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool for 5 minutes before cutting into 12 slices.

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Filed under Main Dish, Recipes, Vegetarian