Best Veggie Strudel Recipes
ROASTED VEGGIE STRUDEL
Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. -Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 532 calories, Fat 35g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1035mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
VEGGIE STRUDEL
Lightly steamed veggies tossed with feta cheese and a touch of thyme rolled in phyllo dough and baked. Serve with a cheddar cheese sauce!
Provided by jkaeekj
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes.
- Toss vegetables, feta cheese, and thyme in a large bowl; season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg.
- Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 34.9 g, Cholesterol 114.9 mg, Fat 25 g, Fiber 4.2 g, Protein 14 g, SaturatedFat 14.8 g, Sodium 829.8 mg, Sugar 4.3 g
VEGGIE & BEAN STRUDEL
Make and share this Veggie & Bean Strudel recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190°C.
- Line a baking tray with baking paper. Preheat a non-stick frypan with a light spray of oil.
- Cook and stir onion and garlic for 2-3 minutes until soft. Add tomato paste, vegetable & beans; cook for 3 minutes.
- Remove from heat, season to taste.
- Lightly spray each phyllo sheet with oil, arrange in a stack on tray.
- Spread vegetable mixture along one long edge, leaving a 5cm border. Fold in short ends, roll to enclose filling.
- Centre strudel on tray, seam side down, lightly spray with oil and sprinkle with herbs.
- Bake for 30 minutes until golden, cool slightly and cut diagonally to serve.
Nutrition Facts : Calories 250.4, Fat 2.1, SaturatedFat 0.5, Sodium 208.3, Carbohydrate 45.9, Fiber 7.9, Sugar 2.6, Protein 12.9
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