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
- In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons olive oil until mushrooms are tender. Cool to room temperature.
- 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.
- 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.
- 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.
- 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.
Am I the only one who can never remember how to spell quiche? Whenever I am looking online to look up a new recipe, it always takes me a few tries before Google figures out what I’m asking for. Don’t they know what I’m asking for when I type keesh? Luckily I found this recipe in my King Arthur Flour catalog so no searching required. I modified the recipe slightly to use a premade crust to speed up the process but otherwise followed the recipe as is.
One of the best things about this recipe is that it is wonderfully rich without the million grams of fat that usually come in a quiche. Instead of the cups of cream that are standard in quiches it uses just a 1/2 cup of milk. I don’t miss the fat at all. It’s creamy, flavorful and purely delicious.
Mushroom Cheddar Quiche
1 premade pie crust
1 oz unsalted butter
1 med onion, chopped
8 oz white mushrooms, sliced
3 large cloves of garlic, finely chopped
1 Tbs thyme
1/2 tsp salt plus 1 tsp salt
1/4 tsp black pepper
8 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
1. Preheat oven to 375 degrees.
2. Heat butter over medium heat in a large pan until foaming. Add the onions and cook for 5 minutes. Add the mushrooms and cook unilt mushrooms start to lose their juices.
3. Mix in the garlic, thyme, 1/2 tsp of salt and the pepper. Remove from the heat.
4. Combine the eggs, milk and remaining tsp of salt.
5. Place the pie crust in a 9″ pie pan and crimp the edges.
6. Place the cheese on the bottom of the crust, top with the mushroom mixture and pour the egg mixture over the top.
7. Bake the quiche for 35-40 minutes.