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Title: Radicchio and Fennel Strudel

2 T olive oil
1 - small red onion, finely chopped
1 - medium head radicchio, cored and chopped
1 - fennel bulb, trimmed and chopped
2 - cloves garlic, finely chopped
0 - salt and pepper to taste
1/2 - pkg. frozen puff pastry dough, thawed

Preheat the oven to 375° F.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the radicchio and fennel and cook, stirring frequently, until tender and wilted, about 8 minutes, adding the garlic in the last few minutes of cooking. Remove from the heat and season with salt and pepper. Let cool slightly.

Unfold pastry onto an ungreased baking sheet. Line the middle third of pastry with half the radicchio and fennel filling. Fold the third of the pastry to your left over the filling; line with remaining filling. Fold the third of the pastry to your right as far over to the other side as it will comfortably stretch, pressing the dough together where it meets to seal. Do not seal the ends. Cut about 6 inch-long slits across the top and bake in the center of the oven about 25 minutes, or until golden.

From Vegan Italiano
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