Tuscan Artichoke & Spinach Strudel

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

1-¼ cups chopped baby portobello mushrooms

⅓ cup oil-packed sun-dried tomatoes, chopped

4 teaspoons oil from the sun-dried tomatoes, divided

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 tablespoons prepared pesto

⅛ teaspoon pepper

⅛ teaspoon crushed red pepper flakes, optional

1 cup coarsely chopped thawed frozen artichoke hearts

1 cup shredded part-skim mozzarella cheese

½ cup shredded Parmesan cheese, divided

1 tube (8 ounces) refrigerated crescent rolls

1 large egg

3 tablespoons finely chopped walnuts

Directions at tasteofhome.com

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