Tuscan Artichoke and Spinach Strudel

Name: Tuscan Artichoke and Spinach Strudel
Ingredients: 1 1/4 cups chopped baby portobello mushrooms; 1/3 cup drained oil-packed sun-dried tomatoes, chopped (we accidentally used roasted red peppers); 4 tsp oil from the sun-dried tomatoes, divided; 1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry; 1 Tbsp basil pesto; 1/8 tsp pepper; 1 cup coarsely chopped thawed frozen artichoke hearts (we used Trader Joe's canned); 1 cup shredded part-skim mozzarella cheese; 1/2 cup shredded Parmesan cheese, divided; 1 tube (8 oz) refrigerated crescent rolls; 1 egg; 3 Tbsp finely chopped walnuts (we left these out)

Tuscan Artichoke and Spinach Strudel was pinched from <a href="http://bethhedlund.blogspot.com/2012/04/tuscan-artichoke-and-spinach-strudel.html" target="_blank">bethhedlund.blogspot.com.</a>

INGREDIENTS

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1 1/4 cups chopped baby portobello mushrooms

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1/3 cup drained oil-packed sun-dried tomatoes, chopped (we accidentally used roasted red peppers)

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4 tsp oil from the sun-dried tomatoes, divided

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1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry

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1 Tbsp basil pesto

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1/8 tsp pepper

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1 cup coarsely chopped thawed frozen artichoke hearts (we used Trader Joe's canned)

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1 cup shredded part-skim mozzarella cheese

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1/2 cup shredded Parmesan cheese, divided

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1 tube (8 oz) refrigerated crescent rolls

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1 egg

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3 Tbsp finely chopped walnuts (we left these out)

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