Ingredients
Scale
- 1 sheet of puff pastry or phyllo dough
- 1 cup mixed chopped vegetables (bell peppers, spinach, zucchini)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg (for egg wash)
- Optional: red pepper flakes, herbs (oregano, basil)
Instructions
- Begin by preheating your oven to 375°F (190°C). Chop your mixed vegetables into small pieces and sauté them in 1 tablespoon of olive oil with garlic powder, salt, and pepper until tender. Let them cool slightly, then mix in half of the shredded cheese set aside for the filling.
- Lay the dough sheet flat on a clean surface. Spread the sautéed vegetables evenly across the dough, leaving a small border around the edges. Sprinkle the remaining shredded cheese over the vegetables. Carefully roll the dough into a tight log, then cut into 1- to 2-inch pieces to form individual rolls.
- Brush the tops of the rolls with beaten egg for a golden finish. Place the rolls on a parchment-lined baking sheet. Bake in the preheated oven for about 20-25 minutes or until golden brown. Remove, allow to cool slightly, and serve warm.
Notes
- Use a high-quality puff pastry for flakiness and ease of rolling.
- Feel free to customize the filling with your favorite seasonal vegetables or herbs.
- For a vegan version, substitute cheese with vegan cheese and use plant-based dough.
- Ensure the vegetables are not too wet to prevent soggy rolls.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll (about 100g)
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg