Vegetable Strudel

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 red pepper, thinly sliced
• 1 teaspoon chopped garlic
• 1 onion, sliced
• 1 zucchini, thinly sliced
• 1 cup thinly sliced cabbage or 1 cup fennel
• 6 shiitake mushrooms, sliced
• 2 tablespoons chopped parsley
• 1 1/2 cups gruyere, mozzarella or 1 1/2 cups cheddar cheese, grated
• salt & freshly ground black pepper
• 8 ounces frozen puff pastry, defrosted
• 1 egg, beaten with a pinch of salt
• 1/2 cup pesto sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons olive oil

Recipe

• 1 preheat oven to 400°f.
• 2 heat olive oil in skillet on medium-high heat.
• 3 add peppers and sauté for 2 minutes. add garlic, onion, zucchini, cabbage and mushrooms. sauté until crisp tender, about 2 minutes.
• 4 remove from heat and drain off any liquid. stir in parsley and cheese.
• 5 season with salt and pepper and cool.
• 6 roll out pastry to a 10 x 14-inch rectangle. pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides.
• 7 brush all sides with beaten egg. fold short ends up over filling, then roll into cylinder, cutting off pastry excess. place seam-side down on cookie sheet and prick top. brush with egg.
• 8 bake for 20 to 25 minutes or until golden brown. whisk together pesto, lemon juice, hot pepper sauce and olive oil. season with salt and pepper.
• 9 cut strudel in slices and drizzle some sauce over the top.
• 10 bon appetit!