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Riverbend Ham and Cheese Strudel
A savory strudel that is easy to prepare for a group.
Recipe courtesy of Inn at Riverbend
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Prep Time : 20 minutes Cook Time : 30 minutes Yield : 12 servings |
Ingredients
- 2 Pepperidge Farm puff pastry sheets
- 1 lb of Ham finely chopped
- 1 16oz pkg shredded Mozzarella cheese or Monterey Jack
- ½ Cup of crumbled feta cheese
- 4 stalks of celery, finely chopped
- 1 large tomato, diced
- 1 egg
Preparation
Preheat oven to 375 degrees.
Remove from freezer and thaw pastry sheets for 20 minutes.
Roll them into a rectangle, smoothing out the folds.
Mix together all ingredients, divide into two portions.
Spread to within 1 inch of edges on the long dimension. Fold sides and then overlap the long edges and seal the edges with your fingers. Turn over with seam side down. Brush with melted butter or beaten egg. Bake until golden brown around 25 minutes.
Remove from freezer and thaw pastry sheets for 20 minutes.
Roll them into a rectangle, smoothing out the folds.
Mix together all ingredients, divide into two portions.
Spread to within 1 inch of edges on the long dimension. Fold sides and then overlap the long edges and seal the edges with your fingers. Turn over with seam side down. Brush with melted butter or beaten egg. Bake until golden brown around 25 minutes.
