{"id":1481,"date":"2012-11-25T22:12:22","date_gmt":"2012-11-25T22:12:22","guid":{"rendered":"http:\/\/maggfarm.com\/?page_id=1481"},"modified":"2014-09-30T14:23:31","modified_gmt":"2014-09-30T14:23:31","slug":"tuscan-artichoke-spinach-strudel","status":"publish","type":"page","link":"http:\/\/maggfarm.com\/?page_id=1481","title":{"rendered":"Tuscan Artichoke &#038; Spinach Strudel"},"content":{"rendered":"<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='http:\/\/maggfarm.com\/?page_id=1481&printthis=1&printsect=1'\">&nbsp;&nbsp;&nbsp;&nbsp;<img src=\"http:\/\/maggfarm.com\/wp-content\/plugins\/wordpress-print-this-section\/images\/print2.gif\" \/> &nbsp; Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 1 Start -->\n<div class=\"print-this-content\"><br \/>\n<span class=\"Apple-style-span\" style=\"font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;\">Ingredients:<\/span><\/p>\n<ul>\n<li>1 &amp; 1\/4 cups chopped baby portobello mushrooms<\/li>\n<li>1\/3 cup oil-packed sun-dried tomatoes, chopped<\/li>\n<li>4 tsp oil from the sun-dried tomatoes, <i>divided<\/i><\/li>\n<li>1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry<\/li>\n<li>1 Tbsp prepared pesto<\/li>\n<li>1\/8 tsp pepper<\/li>\n<li>1\/8 tsp crushed red pepper flakes (opt)<\/li>\n<li>1 cup coarsely chopped thawed frozen artichoke hearts<\/li>\n<li>1 cup (4 oz) shredded part-skim mozzarella cheese<\/li>\n<li>1\/2 cup shredded parmesan cheese, <i>divided<\/i><\/li>\n<li>1 tube (8 oz) refrigerated crescent rolls<\/li>\n<li>1 egg<\/li>\n<li>3 Tbsp finely chopped walnuts<\/li>\n<\/ul>\n<p>In a nonstick skillet, saute mushrooms and tomatoes in 2 tsp oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.<\/p>\n<p>Meanwhile, in a large bowl, combine the spinach, pesto, pepper and, if desired, pepper flakes. Add the artichokes, mozzarella cheese, 5 Tbsp parmesan cheese and mushroom mixture; mix well.<\/p>\n<p>Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14 x 9 inch rectangle.<\/p>\n<p>Spread filling in a 3 inch wide strip down center of rectangle. On each long side, cut 1 inch wide strips to within 1\/2 inch 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.<\/p>\n<p>Bake at 350 degrees for 20 minutes. Sprinkle with remaining parmesan cheese; bake 10 minutes longer or until golden brown. Cool for 5 minutes before cutting into 12 slices.<\/p>\n<p>Makes 12 servings<br \/>\n<div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 1 End -->\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":176,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1481"}],"collection":[{"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/maggfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1481"}],"version-history":[{"count":15,"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1481\/revisions"}],"predecessor-version":[{"id":1843,"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1481\/revisions\/1843"}],"up":[{"embeddable":true,"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/176"}],"wp:attachment":[{"href":"http:\/\/maggfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}