Vegetable Cheese Strudel

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Vegetable Cheese Strudel

 

 

Thaw: 30 minutes

Prep: 25 minutes

Bake: 25 minutes

 

1/2 pkg. Pepperidge Farm Puff Pastry Sheets (1 sheet)

1 egg

1 tbsp. water

2 tbsp. vegetable oil

2 small green or red peppers, cut into 2 " strips

1 cup sliced mushroom

1 cup cubed eggplant

1 small onion, sliced

1/4 tsp. garlic powder OR 2 cloves garlic, minced

1 tsp. dried basil leaves, crushed

4 oz. mozzarella cheese, cut into 8 slices

 

THAW pastry sheet at room temperature 30 min. Preheat oven to 400 F. Mix egg and

water.

HEAT oil in skillet. Add peppers, mushrooms, eggplant, onion, garlic and basil

and cook until mushrooms are tender and liquid evaporates. Cool to room

temperature.

UNFOLD pastry on lightly floured surface. Roll into 16 " x 12 " rectangle. With

short side facing you, spoon vegetable mixture on bottom half of pastry to

within 1 " of edges. Top with cheese. Starting at short side, roll up like a

jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush

with egg mixture.

BAKE 25 min. or until golden. Slice and serve warm.

 

Source Campbell's

 

Holiday_Express/

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