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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Lilibeth Rosales
[email protected]I'm not a big fan of strudels, but this one is really good.
Basant Danuwar (बसन्त दनुवार)
[email protected]This strudel is a great way to get your kids to eat their vegetables.
Agatha Abwori
[email protected]I love the versatility of this recipe. You can use any type of vegetables you like.
Radamel Onfroy
[email protected]This strudel is a delicious and healthy meal. It's perfect for a light lunch or dinner.
Augusta Nwosu
[email protected]I've made this strudel several times now, and it's always a hit. It's a great way to use up leftover vegetables.
Jydi Scheepers
[email protected]This strudel is a perfect blend of flavors and textures. The roasted vegetables are tender and flavorful, and the strudel crust is flaky and golden brown.
Syed Majid
[email protected]I'm always looking for new and exciting vegetarian recipes, and this roasted veggie strudel definitely fits the bill. It's packed with flavor and the strudel crust is to die for.
Kowhai Kira
[email protected]This strudel is a great way to get your kids to eat their vegetables. My kids loved it!
Ansar Sediqi
[email protected]I'm not a big fan of vegetables, but I really enjoyed this strudel. The vegetables were roasted to perfection and the strudel crust was flaky and delicious.
Dest Caraway
[email protected]This recipe is a keeper! The roasted veggie strudel is easy to make and it's always a hit with my guests.
Charlenda Tanis
[email protected]I made this strudel for my family and they loved it! The vegetables were so flavorful and the strudel crust was perfect.
kealeboga Thusi
[email protected]The roasted veggie strudel was a delicious and healthy meal. The vegetables were perfectly roasted and the strudel crust was flaky and golden brown.
JESS HELMS
[email protected]This strudel is perfect for a potluck or party. It's easy to make ahead of time, and it travels well.
salawudeen hammed o
[email protected]I love how versatile this recipe is. I've used different types of veggies, and it's always turned out great.
Imotekh Gaming
[email protected]This was my first time making a strudel, and it turned out great! The instructions were easy to follow, and the strudel was delicious.
Pamilerinayo Mary
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The roasted veggies add such a nice depth of flavor to the strudel.
Bozoli Master
[email protected]This roasted veggie strudel was a hit at our dinner party! The veggies were tender and flavorful, and the strudel crust was flaky and golden brown. We loved the combination of flavors and textures.