Description
These cheesy baked vegetable rolls are flaky, golden pastry bundles stuffed with seasoned mixed vegetables and gooey melted cheese. Easy to prepare, freezer-friendly, and totally customizable, they make the perfect vegetarian snack, appetizer, or light meal.
Ingredients
- Puff pastry sheets or crescent roll dough
- 1½ cups mixed vegetables (carrots, peas, corn, bell peppers—fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 cup shredded mozzarella or cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
- Optional: pinch of red chili flakes or paprika
- 1 egg (beaten, for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat oil or butter. Sauté onion and garlic until soft and fragrant.
- Add vegetables, salt, pepper, and seasonings. Cook until just tender. Let cool slightly.
- Stir in shredded cheese while the mixture is still warm.
- Roll out puff pastry and cut into rectangles. Spoon veggie-cheese mixture onto one end, then roll up like a burrito. Tuck in the sides.
- Place rolls seam-side down on the baking sheet. Brush with egg wash and sprinkle with extra seasoning if desired.
- Bake for 20–25 minutes, or until golden and puffed.
- Let cool slightly and serve warm.
Notes
- Add chopped spinach, kale, or paneer for variety.
- Works great with leftover veggies.
- Use an air fryer for a crispier finish.
- Great for school lunches, party appetizers, or meatless Mondays.aa
