Vegetable Cheese Strudel Part 1
Instructions
Yields: 6 servings
Ingredients:
pkg. Puff Pastry Sheets
1 egg
1 tbsp. water
2 tbsp. olive oil
2 green or red peppers, cut into 2-inch strips
2 cups sliced mushrooms
1 cup cubed eggplant
1 small onion, sliced
2 tsp. minced garlic
1 tsp. dried basil
1 cup shredded mozzarella cheese
Preparation Directions:
~ Thaw puff pastry sheet at room temperature 30 minutes. Mix egg and water.
~ In a large skillet heat oil. Add vegetables, garlic and basil and cook until tender and the liquid has evaporated. Cool to room temperature.
~ Unfold pastry on a lightly floured surface and roll into a 16 x 12-inch rectangle. Spoon vegetable mixture on the bottom half of the short side to within 1-inch of edges. Top with cheese. Starting at the short side roll up jelly roll fashion. Place seam side down on baking sheet. Tuck in ends to seal. Brush with egg mixture.
~ Bake at 400 degrees for 25 minutes or until golden brown. Serve warm.
