VEGETABLE CHEESE STRUDEL
Are you looking for a tasty vegetarian recipe? This meatless main dish has a savory selection of vegetables together with mozzarella cheese, all wrapped up in a flaky puff pastry sheet.
Time 1h40m
Yield Serves: 6
Number Of Ingredients 11
Steps:
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Top with the cheese. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture.
- Bake for 25 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.
HOW TO MAKE A SAVORY VEGGIE STRUDEL
I always roast my veggies in a 400F oven, drizzled with olive oil, salt and pepper, making sure the moisture is roasted out.
Provided by Marie
Number Of Ingredients 10
Steps:
- Heat the oven to 400F.
- Place parchment paper onto a half sheet pan with rimmed sides.
- Carefully place one sheet of phyllo onto the parchment, while making sure the others are covered with a damp kitchen towel.
- Spray phyllo sheet all over with olive oil spray then sprinkle with grated cheese and black pepper.
- Repeat above on each remaining phyllo sheets including the last one, the top.
- On the top layer spread out your veggies leaving an 1-1/2 inch border all around.
- Sprinkle lightly with granulated garlic on the veggies for added flavor.
- Spread the diced mozzarella all around, evenly distributing it.
- Add the small amount of the additional cheese of your choice.
- Looking at the sheet pan horizontally, fold the left and right sides of the phyllo where you made a border onto the veggie mixture.
- Then gently start at the bottom and slowly start to roll it up making sure the sides are still tucked in and covered.
- Place the rolled strudel seam side down.
- Spray the top with olive oil, black pepper, some Italian seasoning and some shredded cheese.
- Bake for 20-30 minutes or under golden and crispy.
- Let it rest before cutting then gently cut with a serrated knife.
- RED PEPPER DIPPING SAUCE;
- I whirled roasted red peppers and a little marinara in a food processor to make my sauce.
VEGETABLE STRUDEL
A different version of strudel! This phyllo pastry envelopes a cheese and vegetable mixture! I've always loved broccoli and cauliflower with cheese sauce, and this recipe takes it to another dimension. Feel free to add more garlic or spice if so inclined! Keep the phyllo covered with a slightly damp towel until you are ready for it to keep it from getting brittle! Originally written by Bethe Pilch from Encino, CA.
Provided by breezermom
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in a large bowl. Stir well.
- Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
- Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.
Nutrition Facts : Calories 169.8, Fat 9.4, SaturatedFat 5.1, Cholesterol 68.8, Sodium 395.8, Carbohydrate 12.7, Fiber 1.5, Sugar 1.5, Protein 9
ROASTED VEGGIE STRUDEL
Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. -Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 532 calories, Fat 35g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1035mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
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