Categories: Sides
Ingredients
- 2 cups Brussels sprouts, quartered
- 1 small Yukon Gold potato, cut into 1/2-inch cubes
- 1 tbsp. olive oil
- 1/2 tsp garlic pepper blend
- 1/4 tsp salt
- 1/3 cup julienned oil-packed sun-dried tomatoes
- 2 green onion, chopped
- 8 oz. tube refrigerated crescent rolls
- 4 oz. Brie cheese, cut into 1/2-in. cubes
- 5 bacon strips, cooked and crumbled
- 1 large egg
- 3 tbsp. pine nuts
Directions
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Preheat oven to 425. Toss the first 5 ingredients; spread in a greased 15×10×1-in. pan. Roast until tender, about 15 minutes, stirring once.
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Drain tomatoes, reserving 1 tbsp. oil for egg wash. Add tomatoes and green onions to roasted veggies; cool. Reduce oven setting to 350.
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On a lightly floured surface, unroll the crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14×9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into veggies; 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 overfilling, pinching ends to join; repeat. Seal ends of braid.
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Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.