This flaky filled pastry looks impressive yet is easy to assemble thanks to refrigerated crescent dough. Add a bit of cooked sausage, ham, or bacon if you like.
Spinach, Egg, and Sausage Strudel
Makes 2 (8-inch) strudels
Ingredients
- 2 teaspoons vegetable oil
- ½ cup sliced yellow onion
- 1 clove garlic, minced
- 1 (5-ounce) package fresh baby spinach
- 10 large eggs, divided
- ¼ cup mayonnaise
- 1 cup shredded sharp Cheddar cheese
- 1 (4-ounce) jar diced pimientos, drained well
- ¼ teaspoon kosher salt
- 2 (8-ounce) cans refrigerated crescent dough sheets
- ¼ teaspoon ground black pepper
Instructions
- In a large cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5 minutes. Stir in spinach; cook until wilted, 3 to 5 minutes. Transfer vegetables to a large bowl.
- In a medium bowl, whisk together 9 eggs and mayonnaise until smooth. Add egg mixture to skillet; cook over low heat, stirring frequently, until eggs are set in large, soft curds. Transfer eggs to bowl with vegetables; stir in cheese, pimientos, and salt. Refrigerate for 30 minutes.
- Preheat oven to 375°. Lightly spray a 15-inch cast-iron baking sheet with baking spray with flour.
- On a lightly floured surface, unroll 1 dough sheet. Spoon half of egg mixture lengthwise down center of dough, leaving a 3-inch border on long sides and a 1-inch border on short sides. Fold short sides of dough over egg mixture, then fold over long sides, being careful not to tear dough. Gently pinch seams to seal. Carefully transfer strudel to prepared pan, seam side down. Repeat procedure with remaining dough and egg mixture, leaving 3 inches between strudels.
- In a small bowl, beat remaining egg; brush onto strudels. Sprinkle with pepper. Cut 4 small slits into each strudel to let steam escape.
- Bake until golden brown, 25 to 30 minutes, loosely covering with foil as needed to avoid excess browning. Let cool in pan for 10 minutes; serve warm.
