Potato Strudel

Campbell's Potato Strudel Recipe

This flavorful strudel features puff pastry sheets filled with creamy mashed potatoes that have been seasoned with bacon, green onion and garlic.  Prepared gravy adds a flavorful touch.

At a glance

Prep

25 min.

Total

1 hr. 30 min.

Serves

8

Thaw: 40 min.

Bake: 25 min.

Made With

  • Campbell's® Slow Roast Chicken Gravy

    Campbell's® Slow Roast Chicken Gravy

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

Quick Seasoned Mashed Potatoes
1 medium green onion, chopped (about 2 tablespoons)
4 slices bacon, cooked and crumbled (optional)
1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy

How to Make It

  • 1

    Stir the Quick Seasoned Mashed Potatoes, green onion and bacon, if desired in a large bowl. Cool the potato mixture to room temperature. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

  • 2

    Unfold the pastry on a lightly floured surface. Roll the pastry into a 16 x 12-inch rectangle. With the short side facing you, spoon the potato mixture on the bottom half of the pastry to within 1 inch of the edges. Starting at the short side, roll the pastry up like a jelly roll. Place the strudel seam-side down on a baking sheet. Tuck the ends under to seal and brush with the egg mixture.

  • 3

    Bake the strudel for 25 minutes or until it's golden brown. Heat the gravy in a 1-quart saucepan over medium heat and serve with the strudel.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Recipe Note: Quick Seasoned Mashed Potatoes:  Heat 3 cups water and 3 tablespoons butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in 3/4 cup milk, 1/4 teaspoon garlic powder and 1/2 teaspoon salt, if desired. Stir in 4 cups instant mashed potato flakes or buds until the water is absorbed. Proceed with the recipe as directed.
  • Flavor Variation: Also delicious with Campbell's® Slow Roast Beef or Turkey Gravy.
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RID#24068

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