Roasted Veggie Strudel

• 2 cups Brussels sprouts, quartered
• 1 small Yukon Gold potato, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon garlic pepper blend
• 1/4 teaspoon salt
• 1/3 cup julienned oil-packed sun-dried tomatoes
• 2 green onions, chopped
• 1 tube (8 ounces) refrigerated crescent rolls
• 4 ounces Brie cheese, cut into 1/2-in. cubes
• 5 bacon strips, cooked and crumbled
• 1 large egg
• 3 tablespoons pine nuts

1. Preheat oven to 425u0b0. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once.
2. Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350u0b0.
3. On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large
4. . Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid.
5. Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

brussels sprouts, potato, olive oil, garlic pepper, salt, julienned oil, green onions, crescent rolls, cheese, bacon strips, egg, pine nuts

Taken from www.tasteofhome.com/recipes/roasted-veggie-strudel/ (may not work)