Tuscan Artichoke and Spinach Strudel

Ingredients:
1 1/4 cups chopped baby portobello mushrooms
1/3 cup drained oil-packed sun-dried tomatoes, chopped (we accidentally used roasted red peppers)
4 tsp oil from the sun-dried tomatoes, divided
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
1 Tbsp basil pesto
1/8 tsp pepper
1 cup coarsely chopped thawed frozen artichoke hearts (we used Trader Joe's canned)
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
1 tube (8 oz) refrigerated crescent rolls
1 egg
3 Tbsp finely chopped walnuts (we left these out)

Directions:
1.  In a nonstick skillet, saute mushrooms and tomatoes in 2 tsp oil from sun-dried tomatoes until mushrooms are tender.  Cool to room temperature.
2.  Meanwhile, in a large bowl, combine spinach, pesto and pepper.  Add the artichokes, mozzarella cheese, 5 Tbsp, Parmesan cheese and mushroom mixture; mix well.
3.  Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations.  Roll out into a 14 in x 9 in rectangle.
4.  Spread filling in a 3-in wide strip down center of rectangle.  On each long side, cut 1-in wide strips to within 1/2 inch of filling.  Starting at one end, fold alternating strips at an angle across filling.  Whisk egg and remaining oil; brush over dough.  Sprinkle with walnuts.
5.  Bake at 350F for 20 minutes.  Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown.  Cool for 5 minutes before cutting into 12 slices.