We're very lucky. Dinner was rushed the night I made this veggie strudel because I had a date with Whole Foods. I thought I had missed the opportunity to photograph my finished product, but my darling husband surprised me just this morning with a photo of the finished product. It may not be perfect, but I'm glad to at least have something considering we were so rushed.
Recipe for Vegetable Strudel
1 Pepperidge Farms Puff Pastry Sheet
1 carrot, pealed and cut un thirds
1/2 bell pepper
1/2 small onion
1 cup broccoli florets
5 slices Jarlsberg or other mild Cheese
1/4 cup fresh parsley
Preheat oven. Wash and peel necessary veggies. Place all ingredients in food processor. Chop thoroughly until veggies are mixed. Open puff pastry onto baking pan. (I line mine with a silicone baking sheet.) Place packed mixture on lengthwise on half puff pastry. Top with slices of cheese. Fold puff pastry over top. Press edges together with tines of a fork to seal. Bake according to package directions. Serves 2.
I was playing around with the concept of how much Paul loves roasted red pepper on Sunday. Being so near a cleaned-out kitchen food-wise, I came up with this little dish that would make for a nice appetizer or a "sampler platter" with other items for a light lunch.