Potato Strudel Quick Seasoned Mashed Potatoes 1 medium green onion, chopped (about 2 tablespoons) 4 slices bacon, cooked and crumbled (optional) 1 egg 1 tablespoon water 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions 1 jar (12 ounces) Campbells® Slow Roast Chicken Gravy How to Make It 1 Stir the Quick Seasoned Mashed Potatoes, green onion and bacon, if desired in a large bowl. Cool the potato mixture to room temperature. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. 2 Unfold the pastry on a lightly floured surface. Roll the pastry into a 16 x 12-inch rectangle. With the short side facing you, spoon the potato mixture on the bottom half of the pastry to within 1 inch of the edges. Starting at the short side, roll the pastry up like a jelly roll. Place the strudel seam-side down on a baking sheet. Tuck the ends under to seal and brush with the egg mixture. 3 Bake the strudel for 25 minutes or until its golden brown. Heat the gravy in a 1-quart saucepan over medium heat and serve with the strudel. -ash
Posted on: Wed, 06 Nov 2013 21:40:56 +0000
Trending Topics
Recently Viewed Topics
© 2015