Savory Vegetable Strudel
This Savory Vegetable Strudel is the ultimate choice for anyone looking for healthy summer meals that don’t sacrifice flavor. Packed with vibrant veggies, herbs, and gooey mozzarella all wrapped in golden, flaky puff pastry—this is one of those high protein recipes dinner lovers will crave! Whether you’re after grilling ideas for dinner, easy dinner recipes, or simply need quick dinner ideas, this strudel has you covered.
Ingredients
- 10 oz frozen puff pastry 1 sheet, thawed in fridge
- 5 oz frozen yellow/green beans and carrot mix thawed
- 1 medium onion sliced
- 1 sweet red pepper diced
- 2 cups mixed greens chopped
- 1 tbsp fresh chopped parsley
- 2 tbsps vegetable oil
- 1 tsp basil
- 1 tsp thyme
- 3 tsps minced garlic
- Sea salt and pepper to taste
- 1 ½ cups shredded mozzarella
- 1 egg
- 1 tbsp milk
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat vegetable oil over medium heat. Add onions, red pepper, and garlic. Sauté until softened, about 5 minutes.
- Stir in thawed bean and carrot mix, mixed greens, basil, thyme, parsley, salt, and pepper. Cook for another 5 minutes until everything is heated through and fragrant. Remove from heat and let cool slightly.
- Roll out the puff pastry sheet on a lightly floured surface into a rectangle.
- Spread the cooled vegetable mixture over the center of the pastry, leaving space at the edges. Sprinkle shredded mozzarella evenly on top.
- Fold the sides of the pastry over the filling, then tuck in the ends to seal the strudel.
- Transfer to a baking sheet lined with parchment paper.
- Beat the egg with the milk and brush over the top of the pastry.
- Bake for 25–30 minutes, or until golden brown and crispy.
- Let cool slightly before slicing and serving.