Vegetable Cheese Strudel – Meatless Meal Idea!

Here is a family friendly meatless meal idea that will have your kids eating their veggies! Be creative, try broccoli, substitute a different cheese or use leftovers that you have in the fridge – the possibilities are endless.   The recipe comes from Campbell’s Kitchens so be sure to check out the site; it’s full of other great recipes.

Vegetable Cheese Strudel

Ingredients

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 2 tablespoons vegetable oil
• 2 small green or red peppers, cut into 2-inch-long strips (about 2 cups)
• 3 ounces mushrooms, sliced (about 1 cup)
• 1 cup cubed eggplant
• 1 small onion, sliced (about 1/4 cup)
• 1/2 teaspoon garlic powder
• OR 2 cloves garlic, minced
• 1 teaspoon dried basil leaves, crushed
• 4 ounces mozzarella cheese, cut into 8 slices

Directions

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

• Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.

• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16×12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Top with the cheese. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture.

• Bake for 25 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.