Description
Need a snack that’s savory, golden, and crowd-pleasing? These Cheesy Baked Vegetable Rolls are your new best friend. Picture this: buttery puff pastry hugging a rich, creamy veggie filling with melty mozzarella and zesty herbs. They’re freezer-friendly, brunch-approved, and perfect for Netflix nights or impressing your pickiest guest. Born from a fridge raid and now my go-to party pleaser, these rolls are a flaky tribute to turning humble veggies into full-on flavor fireworks.
Ingredients
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2 sheets puff pastry, thawed
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1 cup spinach, chopped and wilted
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½ cup mushrooms, finely chopped
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½ cup bell pepper, finely chopped
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¼ cup red onion, finely chopped
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1 cup shredded mozzarella
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¼ cup cream cheese, softened
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½ tsp garlic powder
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¼ tsp salt
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¼ tsp black pepper
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1 tbsp olive oil (or melted butter, for brushing)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Sauté Veggies: In a dry pan, cook mushrooms, onion, and bell peppers until soft and dry (~5–7 mins). Add spinach last and cook until wilted. Let cool.
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Mix Filling: In a bowl, combine cooled veggies, mozzarella, cream cheese, garlic powder, salt, and pepper.
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Prepare Pastry: Roll out each puff pastry sheet slightly. Cut into 4–5 rectangles. Keep unused sheets covered.
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Fill & Roll: Place 1 heaping tbsp filling at one end of each rectangle. Roll tightly. Seal seam with water. Place seam-side down on tray.
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Brush & Bake: Brush rolls with olive oil or butter. Bake for 18–22 mins until puffed and golden. Let rest 5 mins before serving.
Notes
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Too wet? Squeeze spinach and sauté veggies dry.
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Freezer-friendly! Freeze unbaked, bake from frozen +5 mins.
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Flavor swap: Add feta + sun-dried tomatoes for a Mediterranean twist or pepper jack + black beans for a spicy kick.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 220 kcal Per Roll
- Fat: 14g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 7g