Roasted Veggie Strudel Recipe

Name: Roasted Veggie Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Brussels sprouts, quartered; 1 small Yukon Gold potato, cut into 1/2-inch cubes; 1 tablespoon olive oil; 1/2 teaspoon garlic pepper blend; 1/4 teaspoon salt; 1/3 cup julienned oil-packed sun-dried tomatoes; 2 green onions, chopped; 1 tube (8 ounces) refrigerated crescent rolls; 4 ounces Brie cheese, cut into 1/2-in. cubes; 5 bacon strips, cooked and crumbled; 1 large egg; 3 tablespoons pine nuts

Servings: persons

2 cups Brussels sprouts, quartered
1 small Yukon Gold potato, cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 teaspoon garlic pepper blend
1/4 teaspoon salt
1/3 cup julienned oil-packed sun-dried tomatoes
2 green onions, chopped
1 tube (8 ounces) refrigerated crescent rolls
4 ounces Brie cheese, cut into 1/2-in. cubes
5 bacon strips, cooked and crumbled
1 large egg
3 tablespoons pine nuts

1
Preheat oven to 425u00b0. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once.
2
Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350u00b0.
3
On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large
4
. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid.
5
Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Brussels sprouts, quartered, 1 small Yukon Gold potato, cut into 1/2-inch cubes, 1 tablespoon olive oil, 1/2 teaspoon garlic pepper blend, and more.

Yes, Roasted Veggie Strudel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Veggie Strudel

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