Description
Delicious and easy-to-make Cheesy Baked Vegetable Rolls with a flaky puff pastry exterior filled with a savory mix of sautéed spinach, mushrooms, bell peppers, red onion, and a blend of mozzarella and cream cheese. Perfect as a snack, appetizer, or light meal that combines creamy, cheesy goodness with fresh vegetables baked to golden perfection.
Ingredients
Scale
Puff Pastry
- 1 package of puff pastry (about 2 sheets)
Vegetable Filling
- 1 cup spinach, chopped
- 1/2 cup mushrooms, finely chopped
- 1/2 cup bell peppers, finely chopped
- 1/4 cup red onion, finely chopped
Cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup cream cheese, softened
Seasoning and Oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil (for brushing)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the vegetable rolls evenly.
- Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 4 equal squares, creating 8 squares total for rolling.
- Sauté Vegetables: Heat a medium skillet over medium heat and sauté the chopped spinach, mushrooms, bell peppers, and red onion for about 5-7 minutes until tender. Remove from heat and allow to cool slightly.
- Mix Filling: In a mixing bowl, combine the sautéed vegetables with shredded mozzarella, softened cream cheese, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated into a creamy, flavorful filling.
- Assemble Rolls: Place a generous spoonful of the vegetable and cheese filling in the center of each puff pastry square. Fold the corners toward the center over the filling to create a roll, pinching the edges firmly to seal and prevent filling leakage during baking.
- Prepare for Baking: Arrange the rolls on a baking sheet lined with parchment paper for easy cleanup. Brush the tops of the rolls lightly with olive oil to promote browning and a crisp, golden crust.
- Bake: Bake the rolls in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown, puffed up, and the cheese inside is melted and bubbly.
- Serve: Remove from the oven and allow to cool for a few minutes before serving warm. Enjoy these cheesy baked vegetable rolls as an appetizer or snack.
Notes
- Make sure the vegetables are cooled slightly before mixing with cheese to prevent the cream cheese from melting and getting runny.
- Wrap any unused puff pastry tightly and store in the refrigerator for up to 2 days or freeze for longer storage.
- You can customize the filling by adding other vegetables such as zucchini or carrots according to your preference.
- For a crispier top, brush with an egg wash instead of olive oil before baking.
