Ingredients
Scale
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 medium zucchini, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow squash, thinly sliced
- 1 carrot, julienned
- 1 sheet of puff pastry or spring roll wrappers
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional herbs: basil, oregano, or parsley
Instructions
- Wash and thinly slice the vegetables. Toss them in olive oil, salt, pepper, and herbs.
- Lay a puff pastry sheet or spring roll wrapper on a clean surface. Add a layer of seasoned vegetables, sprinkle with shredded cheese, and fold to seal.
- Preheat oven to 375°F (190°C). Place assembled rolls on a parchment-lined baking sheet. Brush tops with olive oil.
- Bake for 20-25 minutes until golden brown and cheese bubbles. Use an air fryer for quicker crisping if desired.
Notes
- For vegan options, substitute cheeses with vegan cheese and use plant-based pastry.
- You can customize fillings with other vegetables like spinach or mushrooms.
- Ensure to seal the edges well to prevent filling from spilling out during baking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll (about 100g)
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg