Vegetable Cheese Strudel Recipe Reviews - Allrecipes.com (Pg. 1)
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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Photo by susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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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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Cooking Level: Expert

Home Town: Kearny, New Jersey, USA
Living In: Easton, Pennsylvania, USA

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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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Reviewed: Jan. 8, 2010
NOT THE BEST VEGGIE STRUDEL I'V MADE.
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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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Photo by Kathleen

Cooking Level: Expert

Living In: Warwick, Rhode Island, USA


 
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