TUSCAN ARTICHOKE & SPINACH STRUDEL
Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 353 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 616mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
ARTICHOKE & CHEESE STRUDEL
Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do ahead recipe, they freeze well I like to use 1 6oz jar in oil and 2 6oz jars in water or you may substitute 1 10 oz can for 2 6 oz jars. it works even if you are 2 oz short. Be sure to drain extremly well or the filling will be mushy
Provided by Bergy
Categories Cheese
Time 45m
Yield 30 appetizers
Number Of Ingredients 15
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
TUSCAN ARTICHOKE AND SPINACH STRUDEL
This recipe was personally prepared by Irit Birman for the September 2015 Curious Cuisiners meeting. This recipe was found in her Mother-in-law's Taste of Home magazine- a Hedlund Home Cooking recipe. Irit accidently used roasted red peppers in place of the sun-dried tomatoes and it still tasted great. She also left out the...
Provided by shecooks curiouscooks
Categories Other Breads
Time 1h
Number Of Ingredients 12
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.
HERBED ARTICHOKE CHEESE TORTELLINI
This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. -Karen Anzelc, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.
ARTICHOKE & PARMESAN STRUDEL - CHRIS ABELL RECIPE
Provided by CathyRice
Number Of Ingredients 10
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)
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