Vegetable Cheese Strudel Recipe

Reviews More Reviews

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!

—susiekew

See full review »

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.

—AMOMMEE

See full review »

9 Ratings

Dec 07, 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.

—Shirley

See full review »

May 05, 2010

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

—Kathleen

See full review »

Jan 11, 2010

NOT THE BEST VEGGIE STRUDEL I'V MADE.

—Kas

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Nacho Cheese Bites

Grilled Pesto Vegetable Tart

Pepperidge Farm(R) Southwestern Strudel

Parmesan Cheese Twists

Pepperidge Farm(R) Ham and Cheddar Cheese Shells

Artichoke and Herb Tarts

Spicy Honey Mustard Sausage Wraps

Bacon and Cheese Tartlets

Mexican Pizza

Spinach and Feta Mini-Calzones

ADVERTISE WITH US

Nutrition

Calories
287 kcal
14%

Carbohydrates
18.2 g
6%

Cholesterol
47 mg
16%

Fat
19.5 g
30%

Fiber
2.3 g
9%

Protein
9.6 g
19%

Sodium
331 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable Cheese Strudel

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 287
Calories from Fat: 176

% Daily Value *
Total Fat 19.5g 30 %
** Saturated Fat 5.9g 30 %
Cholesterol 47mg 16 %
Sodium 331mg 13 %
** Potassium 170mg 5 %
Total Carbohydrates 18.2g 6 %
Dietary Fiber 2.3g 9 %
Protein 9.6g 19 %
** Sugars 2.9g
** Vitamin A 5 %
** Vitamin C 36 %
** Calcium 20 %
** Iron 5 %
** Thiamin 5 %
** Niacin 16 %
** Vitamin B6 8 %
** Magnesium 4 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.