Vegetable Cheese Strudel
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.
- Thaw: 40 minutes
- Prep: 25 minutes
- Bake: 25 minutes
- Cool: 10 minutes
- Serves: 6
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipHeat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.
When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.
Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.
Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.
Rolled recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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1 egg
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1 tbsp. water
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2 tbsp. vegetable oil
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2 small green or red peppers, cut into 2-inch-long strips (about 2 cups)
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3 oz. mushrooms, sliced (about 1 cup)
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1 cup cubed eggplant
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1 small onion, sliced (about 1/4 cup)
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1/2 tsp. garlic powder
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1 tsp. dried basil leaves, crushed
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4 oz. mozzarella cheese, cut into 8 slices
Directions
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Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
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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.
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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.
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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.
Comments
Submitted by:
Julia R.
Date: 11/25/2005
"I made this for Thanksgiving and it was a big hit! It also has a "wow" factor so it was nice to show up with something interesting and different for a side vegetable dish."
Submitted by:
Julia R.
Date: 11/25/2005
"I made this for Thanksgiving and it was a big hit! It also has a "wow" factor so it was nice to show up with something interesting and different for a side vegetable dish."
Submitted by:
Linda P.
Date: 5/26/2011
"Very light and tasty and will definitely make again. I Used what vegetables I had on hand, cabbage, zucchini, red onion, green and red peppers. I used Mexican four cheese blend to be a little different. Still lacked something so I will experiment with different spices next time to give it a stronger taste."
Submitted by:
Pamela R.
Date: 12/21/2008
"I love this recipe, I've made it with a variety of vegetables, including broccoli-slaw shreds. It's always terrific!"
Submitted by:
Monique R.
Date: 3/3/2010
"I've found that adding leftover chicken, beef or cheese gives it more flavor."