Recipe by Campbell's Kitchen
"This meatless main dish has a fine selection of vegetables -- eggplant, mushrooms, bell peppers, onion, garlic and basil as well as melted mozzarella cheese -- wrapped up in a golden Pepperidge Farm® Puff Pastry Sheet."
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Pepperidge Farm® Puff Pastry
green or red peppers, cut into 2-inch-long strips
dried basil leaves, crushed
8 (1/2 ounce) slices
What a great idea! I tested this out for inclusion in my Christmas Eve dinner. Made it in the morning and placed in the refigerator, covered in plastic wrap, on a baking sheet. Removed from fridge 1 hour before baking, brushed with egg wash just before baking, and that's all there is to it. It looked beautiful sliced (used a red and a green pepper), and tasted delicious. The only change I will make on Christmas Eve is to use a different cheese. The stringiness of the mozzarella can be difficult to handle, and I think a stronger tasting cheese would add even more to the wonderful flavour. Highly recommended for entertaining. Thanks!
We had this as part of our Christmas Eve dinner this year. The flavor was exceptional! (Use the red pepper; I think green would take it in a different direction that would not be as good.) My only complaint: leftovers don't re-heat too well, so serve as a main dish (rather than as a side dish) where it will be finished.
The first time I made this, I found it to be a little bland. Since then, I have added a generous helping of Italian seasoning and some crushed red pepper when cooking the vegetables, and sometimes I also include some hot Italian sausage. In addition, I now serve it with marinara sauce to which I have added a little cream and crushed red pepper for a kick. It was a big hit at Thanksgiving.
it was okay. I made it just like it states. There wasn't to much flavor. Probably won't make again.
NOT THE BEST VEGGIE STRUDEL I'V MADE.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Cheese Strudel
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 176
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