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Vegetable Cheese Strudel

Vegetable Cheese Strudel

4.8 5

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.

serves 6 people

Ingredients

cost per recipe: $6.49

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1

    egg

  • 1

    tablespoon water

  • 2

    tablespoons vegetable oil

  • 2

    small green pepperor red bell peppers, cut into 2-inch-long strips (about 2 cups)

  • 3

    ounces mushrooms, sliced (about 1 cup)

  • 1

    cup cubed eggplant

  • 1

    small onion, sliced (about 1/4 cup)

  • 1/2

    teaspoon garlic powder

  • 1

    teaspoon dried basil leaves, crushed

  • 4

    ounces mozzarella cheese, cut into 8 slices

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

Step 2

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.

Step 3

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.

Step 4

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.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(5)
  • Margaret B.

    May 26, 2011

    Vegetable Cheese Strudel

    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.

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  • janet_jablonske

    March 3, 2010

    Vegetable Cheese Strudel

    I've found that adding leftover chicken, beef or cheese gives it more flavor.

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    (0) (0)
  • kissamya

    December 22, 2008

    Vegetable Cheese Strudel

    I love this recipe, I've made it with a variety of vegetables, including broccoli-slaw shreds. It's always terrific!

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  • linda.schweiss

    November 25, 2005

    Vegetable Cheese Strudel

    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.

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    (0) (0)
  • Luis.estrada

    November 25, 2005

    Vegetable Cheese Strudel

    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.

    Was this helpful?

    (0) (0)

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