Vegetable Cheese Strudel

Name: Vegetable Cheese Strudel
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon dried basil leaves, crushed; 1 egg; 237 milliliters cubed eggplant; 0 teaspoons garlic powder; 14 grams mozzarella cheese; 85 grams mushrooms, sliced; 1 small onion, sliced; 1 sheet Pepperidge Farm® Puff Pastry; 2 smalls green or red peppers, cut into 2-inch-long strips; 2 Tbsps vegetable oil; 1 Tbsp water

Vegetable Cheese Strudel is a vegetarian recipe with 6 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 22g of fat, and a total of 310 calories. If you have garlic powder, egg, puff pastry, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.

Heat the oven to 400 degrees F.

Equipment you will use

Oven

Mix the egg and water in a small bowl.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

Heat the oil in a 12 inch skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated.

Ingredients you will need

Garlic Powder

Vegetable

Mushrooms

Eggplant

Peppers

Basil

Onion

Let cool to room temperature.

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 edges. Top with the cheese. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal.

Ingredients you will need

Vegetable

Cheese