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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Swiss Spinach Strudel |
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Serves: 5 Print this RecipeDevon P. Delaney - Princeton, New Jersey Bake-Off® Contest 40, 2002 "I love spinach soufflé. I love bread. And I love warm, stuffed sandwiches, " says Devon Delaney. "So I came up with what I feel is the perfect combination." Spinach, Swiss cheese and nutmeg make the "soufflé," which is wrapped in refrigerated flaky crescent rolls. 1 egg 1/2 cup chive and onion light cream cheese spread (from 8-oz container) 1 (9-ounce) package frozen spinach in a pouch, thawed, squeezed to drain* 4 ounces (1 cup) shredded Swiss cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 to 1/4 teaspoon nutmeg 1/8 teaspoon hot pepper sauce 1 (8-ounce) can reduced-fat or regular refrigerated crescent rolls, dinner rolls 1/4 cup sliced almonds Olive oil, nonstick cooking spray or regular cooking spray 2 tablespoons Italian-style dry bread crumbs Heat oven to 400°F. Beat egg in large bowl. Add cream cheese spread; blend well. Add spinach, Swiss cheese, salt, pepper, nutmeg and hot pepper sauce; mix well. Unroll dough onto ungreased cookie sheet. Press to form 12 x 8-inch rectangle; firmly press perforations to seal. Spoon and spread spinach mixture lengthwise on half of dough. Sprinkle with almonds. Fold untopped half of dough over filling; press edges and ends to seal. Spray top of dough with cooking spray. Sprinkle with bread crumbs. Bake at 400°F. for 18 to 24 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices. *TIP: To quickly thaw spinach, cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels. Nutrition Per Serving: Calories 360; Protein 16g; Carbohydrate 27g; Fat 21g; Sodium 820mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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