Artichoke Cheese Strudel Recipes

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TUSCAN ARTICHOKE & SPINACH STRUDEL



Tuscan Artichoke & Spinach Strudel image

Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/4 cups chopped baby portobello mushrooms
1/3 cup oil-packed sun-dried tomatoes, chopped
4 teaspoons oil from the sun-dried tomatoes, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons prepared pesto
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
1 cup coarsely chopped thawed frozen artichoke hearts
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
1 tube (8 ounces) refrigerated crescent rolls
1 large egg
3 tablespoons finely chopped walnuts

Steps:

  • In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

Nutrition Facts : Calories 353 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 616mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

ARTICHOKE & CHEESE STRUDEL



Artichoke & Cheese Strudel image

Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do ahead recipe, they freeze well I like to use 1 6oz jar in oil and 2 6oz jars in water or you may substitute 1 10 oz can for 2 6 oz jars. it works even if you are 2 oz short. Be sure to drain extremly well or the filling will be mushy

Provided by Bergy

Categories     Cheese

Time 45m

Yield 30 appetizers

Number Of Ingredients 15

1/4 cup butter
1 cup onion, finely chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1 cup cottage cheese (creamed type)
3 large eggs
1 teaspoon garlic salt
1 teaspoon parsley
3/4 teaspoon tarragon
1/2 teaspoon pepper
3 (6 ounce) jars artichokes, chopped
1/4 cup parmesan cheese, freshly grated (do not use the ready prepared half sawdust type)
1/2 cup soda cracker crumbs
15 sheets phyllo pastry sheets
1/2 cup butter, melted

Steps:

  • Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
  • add garlic, stir.
  • Beat cream cheese and the cottage cheese until well mixed.
  • Beat in eggs one at a time.
  • Add garlic salt, parsley, tarragon & pepper.
  • Beat to mix well.
  • Add onions and any left over butter drippings.
  • Add artichokes, parmesan & cracker crumbs, stir.
  • Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
  • Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
  • Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
  • When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm

SPINACH STRUDELS



Spinach Strudels image

These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.

Provided by SMITHS37

Categories     Appetizers and Snacks     Pastries

Time 48m

Yield 40

Number Of Ingredients 11

½ cup olive oil
1 bunch green onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, well drained
2 tablespoons chopped fresh dill
3 extra large eggs, lightly beaten
7 ounces feta cheese, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
40 sheets frozen phyllo pastry, thawed in refrigerator
1 cup unsalted butter, melted
½ cup plain bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside.
  • Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved green onions, and mix well.
  • Unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.
  • Spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking sheet, and brush lightly with butter. Score off 1-inch rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished.
  • Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.

Nutrition Facts : Calories 152 calories, Carbohydrate 12.2 g, Cholesterol 32.8 mg, Fat 10.1 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 189.8 mg, Sugar 0.6 g

ARTICHOKE & PARMESAN STRUDEL - CHRIS ABELL RECIPE



Artichoke & Parmesan Strudel - Chris Abell Recipe image

Provided by CathyRice

Number Of Ingredients 10

2 9oz packages Frozen Artichoke Hearts
1 1/2 cup Small Curd Cottage Cheese
1 1/2 cup Freshly Grated Parmesan
1/2 cup Minced Green Onions
1 cup Melted Butter
3 Eggs
3/4 tsp Dried Tarragon
Freshly Ground Pepper
1/2 cup Bread Crumbs
Filo Dough

Steps:

  • 1. Simmer artichokes in lightly salted water for 3 minutes. Drain, pat dry and cut into bite size pieces. Trafer to medium bowl and cool. Add cheeses, eggs, green oinions. breadcrumbs, tarragon and mix. 2. Open filo dough on work surface. Stack 8 sheets with butter on top of each. Mound 2 cups of filling. Crisscross 3" one end of filo. Cover filling with 3" filo border, folding in ends. Roll jelly roll fashion. Brush with butter and make 2 more rolls. 3. Preheat oven to 400. Arrange rolls same side donw on baking sheets, spacing 6" apart. Brush rolls all over with butter. Bake until golden brown and knife inserted in center comes out hot. (approx 35-30min)

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