Cheesy Roasted Vegetable Puff Pastry Rolls
These savory, golden puff pastry rolls are filled with a colorful medley of roasted zucchini, peppers, and onions combined with melted, sharp cheese. Perfect for entertaining or a sophisticated snack, these hand-held treats offer a delightful contrast between the flaky exterior and the flavorful, cheesy roasted vegetables inside.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 12 rolls 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
1 sheet puff pastry (thawed but chilled)
1 medium zucchini (diced small)
1 red bell pepper (diced small)
0.5 cup red onion (finely chopped)
1.5 cups shredded Gouda or Sharp Cheddar cheese
1 large egg (beaten for egg wash)
1 tbsp dried Italian herbs
1 tbsp olive oil
Instructions
Preheat oven to 400 degrees Fahrenheit.
Toss diced zucchini, bell peppers, and onions with olive oil and Italian herbs on a baking sheet.
Roast vegetables for 15 minutes until tender, then let them cool completely.
Roll out the puff pastry on a lightly floured surface into a large rectangle.
Distribute the cooled vegetable mixture and shredded cheese evenly across the center of the dough.
Roll the pastry into a tight log and seal the edges with a small amount of water.
Slice the log into 12 even pieces.
Arrange the rolls on a parchment-lined baking sheet and brush with egg wash.
Bake for 20-25 minutes or until the pastry is golden brown and puffed.
Notes
Ensure vegetables are cooled completely before adding to the pastry to prevent the dough from getting soggy. You can swap the vegetable mix for seasonal produce like asparagus or mushrooms depending on what is available.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg