Roasted Vegetable Strudel with Red Pepper Coulis

Trying to eat more veggies? Here's an absolutely delicious, savory vegetable strudel that's so tasty, you won't miss the meat at all!


Roasted Vegetable Strudel with Red Pepper Coulis

by 2  people


add your rating
add a comment
Servings: 8
Prep Time: 1 hr 15 mins
Total Time: 2 hrs 30 mins
Related Categories: Vegetables
Recent Activity:
Ingredients
  • 7   cups 
    coarsely chopped fresh vegetables (combination of red or green peppers, carrots, turnips, parsnips and/or butternut squash)
  • 1   
    clove garlic, minced
  • 1   tablespoon 
    chopped fresh rosemary leaves
  • 1   tablespoon 
    chopped fresh thyme leaves
  • 1   tablespoon 
    chopped fresh oregano leaves
  • 1/2  cup 
    olive oil
  • 1/2 17.3 ounce package 
    Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1   
    egg, beaten
  • 8   
    leaves fresh Swiss chard or spinach
  •  
    recipe Red Pepper Coulis
Red Pepper Coulis
  • 1  12  ounce jar 
    roasted red peppers, drained
  • 1/2  cup 
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 1   tablespoon 
    olive oil

Directions
1.
Heat the oven to 400 degrees F. Place the vegetables, garlic, rosemary, thyme and oregano onto a rimmed baking sheet. Drizzle with the oil and toss to coat.
2.
Roast for 25 minutes or until the vegetables are tender. Let the vegetables cool on the baking sheet on a wire rack.
3.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x10-inch rectangle. Brush the pastry sheet with the egg.
4.
With the short side facing you, arrange the Swiss chard leaves on the bottom half of the pastry to within 1 inch of the edge. Top with the roasted vegetable mixture. Starting at the short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg. Cut several slits in the top of the pastry.
5.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm with the Red Pepper Coulis.
Red Pepper Coulis
1.
Pour roasted red peppers, broth and olive oil into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 2-quart saucepan and cook and over medium heat until the mixture is hot and bubbling.

Add Your Review
 Articles
Quick Soup with Red Pepper and Roasted Fennel
... requires a little extra clean-up. Click here for our red pepper and roasted fennel soup This red pepper... a subtle (but not unnoticeable) anise background for the sweet smokiness of the roasted red pepper... the soup itself. Get the recipe for red pepper and fennel soup here.... read more...
9 Ways to Go Beyond Stuffed Peppers
... with delicious fillings. Shrimp and Feta-Stuffed Zucchini A mix of herbs and spices, including garlic, red pepper..., peppers, and currants. Don't worry: Roasting takes the edge off of the raw onion bite. A simple balsamic...In years past, I've only really stuffed meat, cheese, and vegetables between bread or ice cream... read more...
Crispy, Smashed, and Roasted Rosemary Potatoes
..., fried, and roasted in slices (which my toddler of course loves to dunk in ketchup). We particularly love... the combination of rosemary with roasted spuds, so when I saw this recipe for Crispy Smashed Roasted Potatoes, I... knew that I had to give it a try and add in the herb. Plus, I love that this recipe is roasted rather... read more...
how tos
More Great Recipe Ideas from Pepperidge Farm Puff Pastry

shop our favorite products