Tuscan Artichoke & Spinach Strudel

• 1-1/4 cups chopped baby portobello mushrooms
• 1/3 cup oil-packed sun-dried tomatoes, chopped
• 4 teaspoons oil from the sun-dried tomatoes, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons prepared pesto
• 1/8 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes, optional
• 1 cup coarsely chopped thawed frozen artichoke hearts
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded Parmesan cheese, divided
• 1 tube (8 ounces) refrigerated crescent rolls
• 1 large egg
• 3 tablespoons finely chopped walnuts

1. In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
2. Meanwhile, preheat oven to 350u0b0. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well.
3. Unroll crescent dough onto a lightly greased
4. into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle.
5. Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. 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.
6. Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

baby portobello mushrooms, tomatoes, oil, spinach, pesto, pepper, red pepper, mozzarella cheese, parmesan cheese, crescent rolls, egg, walnuts

Taken from www.tasteofhome.com/recipes/tuscan-artichoke-spinach-strudel/ (may not work)