{"id":347168,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/tuscan-artichoke-spinach-strudel\/"},"modified":"2022-03-01T14:47:21","modified_gmt":"2022-03-01T20:47:21","slug":"tuscan-artichoke-spinach-strudel","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/tuscan-artichoke-spinach-strudel\/","title":{"rendered":"Tuscan Artichoke &#038; Spinach Strudel"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. \u2014Jeanne Holt, Mendota Heights, Minnesota<\/p>\n","protected":false},"author":7061,"featured_media":1597029,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,307620,307618,306854,306849,306910,304328,306936,306864,305271,305334,303966,304988,304408,304368,306848,305353,304268,304458,304026,324623,304243,304020,307764,304005,304150,307614,305031,304353],"categories-v2":[259484,310615,310614,309608,309605,309906,308319,308984,308481,309934,309621,309216,309337,308495,308935,308813,308745,309603,309362,259483,308865,308606,309177,309586,308594,310729,308549,309434,310591,308975,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Artichoke Spinach 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This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. &mdash;Jeanne Holt, Mendota Heights, Minnesota\r\n","recipeIngredient":["1-1\/4 cups chopped baby portobello mushrooms","1\/3 cup oil-packed sun-dried tomatoes, chopped","4 teaspoons oil from the sun-dried tomatoes, divided","1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry","2 tablespoons prepared pesto","1\/8 teaspoon pepper","1\/8 teaspoon crushed red pepper flakes, optional","1 cup coarsely chopped thawed frozen artichoke hearts","1 cup shredded part-skim mozzarella cheese","1\/2 cup shredded Parmesan cheese, divided","1 tube (8 ounces) refrigerated crescent rolls","1 large egg","3 tablespoons finely chopped walnuts"],"recipeInstructions":[{"@type":"HowToStep","text":"In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature."},{"@type":"HowToStep","text":"Meanwhile, preheat oven to 350&deg;. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well."},{"@type":"HowToStep","text":"Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle."},{"@type":"HowToStep","text":"Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1\/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts."},{"@type":"HowToStep","text":"Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 353 calories","fatContent":"23g fat (7g saturated fat)","cholesterolContent":"53mg cholesterol","sodiumContent":"616mg sodium","carbohydrateContent":"23g carbohydrate (4g sugars","fiberContent":"4g fiber)","proteinContent":"15g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":4,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"akhowie"},"reviewBody":"Very delicious. I added finely diced chicken, using three chicken tenders. The crust was a bit tricky but well worth the time and effort.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"elaine2641"},"reviewBody":"LOVE THIS RECIPE!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"emg213"},"reviewBody":"I substitute the sun dried tomatoes with roasted red peppers, and I replace the frozen artichokes with the jarred variety.  I use the juices from both the peppers and artichokes to saut\u00e9e the mushrooms and spinach.  I have also found it easy to bake it as a casserole by placing one unrolled tube of crescent rolls on the bottom of a 9x13 pan, layer in the ingredients, then top it off with a second roll of crescents, egg, and Parmesan.  Any way I make it, my family enjoys every bite...even my three year old!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rjbeery75"},"reviewBody":"Very good, didn't change a thing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"140905","romance_copy_dek":"Strudels originated in Austria and often boast sweet flavors. 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