05 Dec

Guenther House Grilled Vegetable Strud

vegstrudel-210x159
Ingredients:

Dough¼ cup cream cheese, at room temperature
¼ cup butter, at room temperature
2 cups San Antonio River Mill Brand® Country Style Biscuit Mix
¼ cup milk

Ingredients:

Filling1 each Large Portobello Mushroom
1 each Red Bell Pepper, roasted and sliced ¼ inch – canned or fresh
1 each Large Roma Tomato, sliced ¼ inch
1 each Zucchini, sliced ¼ inch lengthwise
1 each Yellow Squash, sliced ¼ inch lengthwise
8 each Asparagus, trim 1¼ inch from bottom
1 each Large Red Onion, sliced ¼ inch
2 cups Baby Swiss Cheese, shredded
1 pkg Pioneer Brand® Taco Seasoning
¾ cup Extra Virgin Olive Oil
1 egg yolk mixed with 1 Tbl water
Kosher salt
Preparation

Method:

Prepare the dough by blending cream cheese and butter until uniform and smooth.
Blend in biscuit mix until mixture resembles coarse crumbs.
Add milk in a slow steady stream until a soft dough forms.
Gather dough and place on a lightly floured rolling surface.
Roll dough out into large rectangle ¼ -inch thick and 12 x 14-inches.
Cover and refrigerate dough until ready to fill and roll.

Method:

Preheat oven to 350º F. Spray a baking sheet with pan release. Remove stem from mushroom, lightly salt and pepper the inside of mushroom and drizzle with 1 ½ Tbls of olive oil. Wrap mushroom in foil and bake for 15 minutes. Remove from oven and let rest for an additional 15 minutes. Drain and slice ¼ inch. In a large bowl, combine zucchini, squash, onions, red peppers, asparagus, remaining olive oil and taco seasoning. Grill vegetables. Set aside to cool. With long side of prepared dough facing you, layer vegetables lengthwise and top with cheese. Beginning with closest edge of dough, roll dough to enclose filling. Tuck ends under to prevent filling from baking out. Place strudel on prepared baking sheet, seam side down. Make shallow slashes on top of dough every 2 inches. Brush strudel with egg wash and sprinkle with kosher salt. Bake in oven until crust is golden and filling is just beginning to bubble, about 45-50 minutes. Let strudel stand for 5-8 minutes before slicing into serving pieces.
For best slicing results use a serrated knife.

Options:

Add grilled shrimp or chicken.
Strudel can be topped with Marinara sauce or San Antonio River Mill Brand® Champagne Chicken Gravy.

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