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15.
Vegetable Party Strudel
Crust: 8 ounce can crescent dinner rolls
Filling: 8 ounces cream cheese, softened
2 tablespoons milk
1
⁄2 envelope dry vegetable soup mix
4 ounces Feta cheese, 1-inch cubes
Topping:
1
⁄
4 cup fresh parsley
1
⁄
4 small sweet onion, 1-inch cubes
1
⁄
4 small green pepper, 1-inch cubes
1
⁄
4 small red pepper, 1-inch cubes
2 ounces slices pepperoni
2 ounces Cheddar cheese, 1-inch cubes
2 ounces Monterey Jack cheese, 1-inch cubes
4 ounces mushrooms, slices
1. Preheat oven to crescent dinner roll package temperature.
2. Unroll dough into a 9x13-inch greased pan, seal seams. Bake as
directed on package and set aside to cool.
3. Attach mixer attachment head to blender body. Insert wire beaters,
cream together filling ingredients in a medium size bowl on speed
“I” for 1-2 minutes, set aside.
4. Attach low speed chopper drive to blender body. Place parsley in
large chopper container. Chop on speed “I” for 5-10 seconds or
until minced, leave in container.
5. Add onion, green pepper and red pepper to large chopper
container and pulse on speed “II” until coarsely chopped. Place
into a small bowl.
6. Place pepperoni slices into mini-chopper container and chop on
speed “II” 3-5 seconds or until coarsely chopped. Add to onion
mixture.
7. Add Cheddar and Monterey Jack cheese cubes to large chopper
container and chop on speed “II” for 5-10 seconds or until coarsely
chopped.
8. Spread the cream cheese filling evenly over the cooked crust. Add
chopped toppings, cheese and sliced mushrooms.
9. Serve cold or warm. To serve warm, heat in the oven until the
cheeses partially melt.
Makes 12 pieces.
TMR_1750&CAN_IB_18-11-04 11/18/04 11:49 PM Page 15