Description
Indulge in the delightful experience of cheesy baked vegetable rolls, where warm puff pastry envelops a savory mix of fresh vegetables and gooey cheese. Perfect as an appetizer or side dish, these rolls are not only easy to make but also customizable to suit your taste. The enticing aroma wafting from your oven will have everyone lining up for a taste, making them an unforgettable addition to any gathering.
Ingredients
Scale
- 1 sheet puff pastry
- 1 cup mixed vegetables (bell peppers, spinach, mushrooms)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme or oregano
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- On a clean surface, unroll the puff pastry and let it rest.
- In a skillet over medium heat, heat olive oil and sauté the chopped onion until translucent. Add mixed vegetables and cook until just tender.
- Remove from heat and stir in mozzarella and cheddar cheeses, minced garlic, salt, pepper, and herbs until well combined.
- Cut the puff pastry into squares or rectangles. Spoon the veggie-cheese mixture onto each piece without overfilling.
- Fold the pastry over to seal the filling inside and brush with beaten egg for a golden finish.
- Place on a lined baking sheet and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 roll (70g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Feel free to swap out vegetables based on seasonal availability or personal preference. For added flavor, incorporate spices like chili flakes or additional herbs. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for crispiness.