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A savory strudel is a rolled pastry with a hot, cheesy filling, and it works as a starter, a main dish or a party snack. This version uses ready pizza dough, so you skip the stretching and rolling skills of a traditional strudel and still get a golden, crisp crust. The recipe card below lists the exact ingredients and steps.
Why this recipe works
- Pizza dough is forgiving. It rolls out easily and bakes crisp outside and soft inside.
- A drier filling stays inside. Cook the ground meat and mushrooms until their liquid has evaporated, so the dough does not turn soggy.
- Mozzarella melts into a creamy center while the tomato sauce adds moisture and flavor.
Tips for a perfect strudel
- Let the filling cool before you roll the dough; hot filling makes the dough tear.
- Leave a 2 cm border, brush it with beaten egg and pinch it firmly to seal the edges.
- Cut 3 or 4 small slits in the top so steam can escape.
- Brush the top with egg for a glossy golden finish and bake on a preheated tray.
- Rest the strudel for 5 to 10 minutes before slicing so the cheese sets.
Easy variations
- Use shredded chicken, tuna or a mix of vegetables instead of meat.
- Add olives, peppers or spinach for color.
- Make a sweet version with apples and cinnamon (see our apple pie article for ideas).
Storage
Keep leftovers in the refrigerator for up to 3 days and reheat in the oven so the crust stays crisp. Unbaked strudels can be frozen for up to a month; bake them from frozen with a few extra minutes.
Frequently asked questions
Why did my strudel open in the oven? The edges were not sealed well or the filling was too wet.
Can I make it ahead? Yes. Assemble it, refrigerate it for several hours, and bake it when needed.
Recipe
Meat and Cheese Strudel with Pizza Dough: Easy Savory Recipe
- Prep
- 45 min
- Cook
- 20 min
- Total
- 1 h 5 min
- Calories
- 450
Ingredients
Method
Preparing the Filling: 1. Chop the onion and sauté it in a little oil until golden.
2. Add the ground meat and season it with salt, pepper, and your favorite spices.
3. Chop the mushrooms and add them to the mixture. Sauté for a few minutes until the water from the mushrooms evaporates.
4. Set the filling aside to cool.
Preparing the Dough: 1. Roll out the pizza dough on a floured surface to a thickness of about 0.5 cm.
2. Cut the dough into rectangular shapes (desired dimensions).
Filling and Sealing the Strudel: 1. Spread some tomato sauce over the dough.
2. Place the cooled filling in the center of the dough and sprinkle mozzarella cheese on top.
3. Gently roll the dough, sealing the edges tightly to prevent the filling from spilling out.
Baking the Strudel: 1. Place the strudels on a baking tray lined with parchment paper.
2. Brush the tops with beaten egg to give them a golden and glossy finish.
3. Bake in a preheated oven at 180°C for about 20-25 minutes.
4. Once golden brown, remove the strudels from the oven and serve warm.
Nutrition per serving
- Calories
- 450
- Protein
- 25 g
- Carbs
- 45 g
- Fat
- 15 g
- Fiber
- 3 g
Estimated values, for information only.
Vitamins and minerals per serving
- Vitamin B12100%+
- Zinc48%
- Calcium22%
Share of an adult’s daily value (FDA). Estimated from the main ingredients using USDA data, ignoring cooking losses; for information only. What do I need each day?
