Artichoke Cheese Strudel Food

ARTICHOKE & CHEESE STRUDEL

Steps:

• Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
• add garlic, stir.
• Beat cream cheese and the cottage cheese until well mixed.
• Beat in eggs one at a time.
• Add garlic salt, parsley, tarragon & pepper.
• Beat to mix well.
• Add onions and any left over butter drippings.
• Add artichokes, parmesan & cracker crumbs, stir.
• Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
• Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
• Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
• When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm

CREAM CHEESE STRUDEL

Steps:

• Preheat oven to 350 degrees.
• Combine both packages of cream cheese, sugar, and vanilla in a large bowl with a mixer. Set aside.
• Lightly spray a 9x13" pan with Pam. Spread out one package of the crescent rolls to cover the bottom of the prepared 9x13" pan.
• Gently spread the cream cheese mixture on top of the pressed crescent roll.
• Take the second package of the crescent roll and roll out between two pieces of wax paper. (This is much easier than trying to spread out on top of the cream cheese mixture already in the pan) Lay on top of the cream cheese mixture.
• Mix together your topping ingredients and spread out over the second layer of the crescent rolls.
• Bake at 350 degrees for 30 minutes until sides turn lightly brown.

ARTICHOKE & PARMESAN STRUDEL - CHRIS ABELL RECIPE

Steps:

• 1. Simmer artichokes in lightly salted water for 3 minutes. Drain, pat dry and cut into bite size pieces. Trafer to medium bowl and cool. Add cheeses, eggs, green oinions. breadcrumbs, tarragon and mix. 2. Open filo dough on work surface. Stack 8 sheets with butter on top of each. Mound 2 cups of filling. Crisscross 3" one end of filo. Cover filling with 3" filo border, folding in ends. Roll jelly roll fashion. Brush with butter and make 2 more rolls. 3. Preheat oven to 400. Arrange rolls same side donw on baking sheets, spacing 6" apart. Brush rolls all over with butter. Bake until golden brown and knife inserted in center comes out hot. (approx 35-30min)

TUSCAN ARTICHOKE & SPINACH STRUDEL

Steps:

• 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, preheat oven to 350°. 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., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-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 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.