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.

Shrimp, Artichoke, Havarti Casserole (One of my Favorite Recipes)

Shrimp, artichoke, Havarti casserole.

Several years ago my friend Virginia served this wonderful casserole for lunch, and it's been on my list of favorites ever since.  Everyone in my family, even the children, loves this, and it is easy to prepare.  My friends like it too.

                                           SHRIMP, ARTICHOKE, HAVARTI CASSEROLE

(Recipe from Virginia Tucker, easy and quick and delicious)

2 cans quartered artichokes, drained

1 to 1.5 lbs. Shrimp

Havarti cheese

3 to 4 tablespoons olive oil

2 to 4 garlic cloves

In saucepan heat olive oil over medium heat and simmer garlic cloves until brown to infuse oil with garlic flavor.  Remove garlic cloves.  Quickly sauté artichokes and place in bottom of casserole dish (along with any remaining oil).  Top artichokes with raw shrimp.  Place slices of Havarti cheese on top of shrimp. (You can sprinkle some Parmesan on top of all of this—optional).  Bake at 350 degrees long enough to melt the cheese well and brown it a bit here and there.

Serves 4

Serve with French bread.  Makes a nice light meal and leaves room for dessert!!!

Saute artichokes in garlic infused olive oil.

Place artichokes in casserole dish.

Add raw shrimp to artichokes.

Top with slices of Havarti cheese.

Casserole baked and ready to enjoy.