TUSCAN ARTICHOKE AND SPINACH STRUDEL

TUSCAN ARTICHOKE AND SPINACH STRUDEL image

Provided by shecooks curiouscooks

Time 1h

Number Of Ingredients 12

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1-1/4 c chopped baby portobello mushrooms
1/3 c drained oil-packed sundried tomatoes, chopped
4 tsp oil from the sun-dried tomatoes, divided
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 Tbsp basil pesto
1/8 tsp pepper
1 c coarsley chopped thawed frozen artichoke hearts (we used trader joe's canned)
1 c shredded part-skim mozzarella cheese
1/2 c shredded parmesan cheese divided
1 tube(s) refrigerated crescent rolls
1 egg
3 Tbsp finely chopped walnuts

Steps:

1. In a non-stick skillet, saute mushrooms and tomatoes in 2 tsp oil from the sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
2. Meanwhile, in a large bowl, combine spinach, pesto and pepper. Add the artichokes, mozzarella cheese, 5 Tabs Parmesan cheese and mushroom mixture; mix well.
3. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle.
4. Spread filling in a 3 in wide strip down center of rectangle. On each long side, cut one-inch wide strips to within 1/2 inch 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.
5. Bake at 350 degrees for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool 5 minutes before serving.