Reviewed: Dec. 5, 2010

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.

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5 users found this review helpful

Reviewer:

Shirley

Reviewed: Jan. 8, 2010

NOT THE BEST VEGGIE STRUDEL I'V MADE.

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3 users found this review helpful

Reviewer:

Kas

Reviewed: Nov. 29, 2009

it was okay. I made it just like it states. There wasn't to much flavor. Probably won't make again.

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4 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Expert

Living In: Warwick, Rhode Island, USA

Reviewed: Dec. 26, 2008

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.

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7 users found this review helpful

Reviewer:

AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

Reviewed: Dec. 18, 2008

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!

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11 users found this review helpful