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

1. 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.

2. Drain tomatoes, reserving 1 tbsp. oil for egg wash. Add tomatoes and green onions to roasted veggies; cool. Reduce oven setting to 350.

3. 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.

4. Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

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