Savory Strudel with a Tuscan Influence

While thumbing through the latest Taste of Home magazine the other day to find something different to prepare for dinner, I ran across this recipe for Tuscan Artichoke & Spinach Strudel.  Having fallen in love with anything Tuscan while in Italy last year and liking artichoke a lot, I decided to try this.  I was also intrigued by this savory take on a strudel that ordinarily I think of as something sweet.

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 (I omitted this).
• 1 cup coarsely chopped thawed frozen artichoke hearts
• 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

Saute mushrooms & sun-dried tomatoes.

• In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes 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, 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. Yield: 12 servings.

Spread filling down center of pastry.

Sprinkled with chopped walnuts ready to bake.

Baked and ready to eat.

Ready to eat.

Patrick happened to stop by just as this was about to come out of the oven so he stayed long enough to sample it and he declared it "tasty".  Dan and I enjoyed it as something just a little bit different for dinner.  I think I'll add this to my digital recipe box.