Tuscan Artichoke & Spinach Strudel Recipe

Name: Tuscan Artichoke & Spinach Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups chopped baby portobello mushrooms; 1/3 cup 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; 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 cup shredded part-skim mozzarella cheese; 1/2 cup shredded Parmesan cheese, divided; 1 tube (8 ounces) refrigerated crescent rolls; 1 large egg; 3 tablespoons finely chopped walnuts

Servings: persons

1-1/4 cups chopped baby portobello mushrooms
1/3 cup 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
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 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
1 tube (8 ounces) refrigerated crescent rolls
1 large egg
3 tablespoons finely chopped walnuts

1
In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
2
Meanwhile, preheat oven to 350u00b0. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well.
3
Unroll crescent dough onto a lightly greased
4
into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle.
5
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.
6
Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1-1/4 cups chopped baby portobello mushrooms, 1/3 cup 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, and more.

Yes, Tuscan Artichoke & Spinach Strudel falls under the Vegetarian 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.

That's it — enjoy your meal!

Tuscan Artichoke & Spinach Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions