Vegetable Cheese Strudel

Campbell's Vegetable Cheese Strudel Recipe

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.

At a glance

Prep

25 min.

Total

1 hr. 40 min.

Serves

6

Thaw: 40 min.

Bake: 25 min.

Cool: 10 min.

Cost per recipe: $7.35 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

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 peppers or 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

How to Make It

  • 1

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

  • 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.

  • 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.

  • 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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Recipe Nutritional Information

Made With

Pepperidge Farm® Puff Pastry Sheets

calories

283

totalfat

19.9g

saturatedfat

8g

cholesterol

45mg

sodium

274mg

totalcarbohydrate

21.8g

dietaryfiber

2.1g

protein

9.1g

vitamina

6%DV

vitaminc

35%DV

calcium

10%DV

iron

10%DV

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

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RID#24081