Vegetable Cheese Strudel

Vegetable Cheese Strudel

Campbell's Kitchen 0

"This meatless main dish has a fine selection of vegetables -- eggplant, mushrooms, bell peppers, onion, garlic and basil as well as melted mozzarella cheese -- wrapped up in a golden Pepperidge Farm® Puff Pastry Sheet."

Ingredients 1 h 30 m {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Mix the egg and water in a small bowl.
  2. Heat the oil in a 12 inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12 inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edges. Top with the cheese. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on a baking sheet. Brush with the egg mixture.
  4. Bake for 25 minutes or until the pastry is golden. Slice and serve warm.
Tips & Tricks
Celery Root and Cheese Bake

Slices of celeriac bake in a creamy sauce topped with Cheddar.

Smokey Sausage Cups

See how to make sausage in bite-size Pepperidge FarmĀ® Puff Pastry cups.

Rate recipe

Your rating


Reviews 5

  1. 9 Ratings


What a great idea! I tested this out for inclusion in my Christmas Eve dinner. Made it in the morning and placed in the refigerator, covered in plastic wrap, on a baking sheet. Removed from fridge 1 hour before baking, brushed with egg wash just before baking, and that's all there is to it. It looked beautiful sliced (used a red and a green pepper), and tasted delicious. The only change I will make on Christmas Eve is to use a different cheese. The stringiness of the mozzarella can be difficult to handle, and I think a stronger tasting cheese would add even more to the wonderful flavour. Highly recommended for entertaining. Thanks!


The first time I made this, I found it to be a little bland. Since then, I have added a generous helping of Italian seasoning and some crushed red pepper when cooking the vegetables, and sometimes I also include some hot Italian sausage. In addition, I now serve it with marinara sauce to which I have added a little cream and crushed red pepper for a kick. It was a big hit at Thanksgiving.


We had this as part of our Christmas Eve dinner this year. The flavor was exceptional! (Use the red pepper; I think green would take it in a different direction that would not be as good.) My only complaint: leftovers don't re-heat too well, so serve as a main dish (rather than as a side dish) where it will be finished.