I got this recipe originally from a Taste of Home issue. It is a variation, of course. The only (very minor) drawback to this recipe is that it makes too much filling. To remedy that, I plan to use the excess as filling for ravioli. Not too much of a negative, huh?
Artichoke and Spinach Strudel
- 1 1/4 cups chopped baby portabello mushrooms
- 1/3 cup drailed oil packaed sun-dried tomatoes, chopped
- 4 tsp oil from the sun-dried tomatoes, divided
- 1 pkg frozen chopped spinach, thawed and squeezed dry
- 2 tbsp pest
- 1/2 tsp pepper
- 1 cup artichoke hearts, cut into eighths
- 1 cup shredded mozzarella cheese
- 5 tbsp Parmesan cheese
- 1 tube of crescent rolls
In a non-stick skillet, saute the mushrooms and tomatoes in half of the oil until the mushrooms are tender. Cool to room temp. In a bowl, combine the cooled mushrooms, tomatoes, pesto, spinach, pepper, cheese, artichoke hearts, and the parmesan cheese. Mix well. Unroll the crescent dough onto a cookie sheet. Seal the seams and perforations. Spread the filling in a strip down the middle.
On each long side, cut 1 inch strips within 1/2 inch of the dough.
At one end, fold alternating strips at an angle across the filling. Bake at 350 degrees for 20 minutes or until golden brown. Serve with pizza or spaghetti sauce for dipping.