Roasted Vegetable Strudel with Red Pep..

Cooking Instructions

PREPARE Red Pepper Coulis and set aside.

PUT vegetables, garlic, rosemary, thyme and oregano on shallow-sided baking sheet. Pour oil over vegetable mixture and toss to coat. Season to taste.

BAKE at 400°F. for 25 min. or until tender. Let cool on wire rack.

THAW pastry sheet at room temperature for 40 min. Line baking sheet with parchment paper.

UNFOLD pastry sheet on lightly floured surface. Roll sheet into 16 x 10" rectangle. Brush with egg.

WHISK With short side facing you arrange Swiss chard leaves and vegetable mixture on bottom half of pastry to within 1” of edges. Starting at short side closest to you, roll up like jelly roll. Place seam-side down on prepared sheet. Tuck under ends to seal. Brush with egg. Cut several 2” long slits 2" apart on the top.

BAKE at 400°F. for 20 min. or until golden. Cool on baking sheet on wire rack for 30 min. Slice and serve warm with Red Pepper Coulis .

TIP: Red Pepper Coulis : Place 1 jar (12 oz.) roasted sweet peppers , drained, 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic) and 1 tbsp. olive oil in electric blender or food processor. Cover and blend until smooth. Pour into 2-qt. saucepan. Cook and stir over medium heat until hot. Makes about 1 cup.