Looking for a vegetarian snack that’s crispy, cheesy, and packed with flavor? Cheesy Baked Vegetable Rolls wrap vibrant bell peppers, carrots, and spinach in flaky puff pastry with melty cheese for a perfect party appetizer or cozy lunch. These vegetable rolls are simple to make and endlessly customizable, making them a hit for any occasion. Dive into this easy recipe for a delightful treat!
Why You’ll Love This Recipe
- Flavorful and Fun: Colorful veggies and gooey cheese in every bite.
- Quick Prep: Ready in about 35 minutes for easy pastry rolls.
- Versatile: Perfect for parties, lunches, or snacks.
- Crispy and Creamy: Flaky pastry with a cheesy, veggie-packed filling.
- Customizable: Swap veggies or cheese to suit your taste.
Ingredients for Cheesy Baked Vegetable Rolls
Here’s what you’ll need for these pastry rolls (makes 8 rolls):
- 1 sheet (250g) puff pastry, thawed
- ½ cup (50g) shredded mozzarella cheese
- ½ cup (50g) shredded cheddar cheese
- ½ cup (75g) finely chopped bell peppers (any color)
- ½ cup (60g) grated carrots
- ½ cup (30g) finely chopped spinach, drained
- ¼ cup (40g) finely chopped red onion
- 1 garlic clove, minced
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 1 large egg, beaten (for egg wash)
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Rolling pin
- Serrated knife
- Pastry brush
Ingredient Tips
- Pastry: Use crescent dough for a softer texture in these vegetable rolls.
- Cheese: Swap mozzarella with Gouda or feta for varied pastry rolls.
- Veggies: Try zucchini or mushrooms for different Cheesy Baked Vegetable Rolls.
- Seasoning: Use dried oregano or thyme if Italian seasoning isn’t available.
- Egg Wash: Substitute with milk for a vegan-friendly shine on these rolls.
Directions for Cheesy Baked Vegetable Rolls
Let’s make these delicious Cheesy Baked Vegetable Rolls!
Prep the Oven
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure crispy vegetable rolls.
Mix the Filling
In a large bowl, I combine ½ cup each of mozzarella, cheddar, bell peppers, and carrots, plus ½ cup spinach, ¼ cup red onion, 1 minced garlic clove, 1 tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. I toss everything together for a colorful, cheesy filling.
Roll Out the Pastry
On a lightly floured surface, I roll out 1 sheet of puff pastry into a 10×12-inch rectangle, pinching any cracks closed to keep these pastry rolls intact.
Assemble the Rolls
I spread the filling evenly over the pastry, leaving a ½-inch border. Starting from one long side, I roll the pastry tightly into a log, ensuring the filling stays snug for perfect Cheesy Baked Vegetable Rolls.
Slice and Arrange
Using a serrated knife, I slice the log into 8 one-inch rounds. I place them swirl-side up on the baking sheet, leaving space between each for even baking.
Bake
I brush the rolls with beaten egg for a golden shine and bake for 18–22 minutes until puffed and golden, with cheese bubbling.
Serve
I cool the vegetable rolls for 5 minutes on a wire rack, then serve warm with a dipping sauce or salad for a tasty treat.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 33–37 minutes
- Servings: 8 rolls (1 per serving)
- Calories: ~180–200 kcal per roll
- Macros per Roll: 15g carbs, 6g protein, 11g fat, 1g fiber
Nutrition Notes
Calories and macros are estimates based on 1 roll. Using less cheese may reduce fat to ~9g per roll.
Variations for Cheesy Baked Vegetable Rolls
Try these twists on this pastry roll recipe:
- Spicy Kick: Add chili flakes for zesty Vegetable Pastry Rolls.
- Veggie Swap: Use broccoli or corn for varied vegetable rolls.
- Cheese Twist: Try Gouda or Parmesan for unique Cheesy Baked Vegetable Rolls.
- Vegan Option: Use dairy-free cheese and milk wash for vegan pastry rolls.
- Herb Boost: Add fresh basil for aromatic vegetable rolls.
Serving Ideas:
- Pair with marinara sauce for dipping.
- Serve with tomato soup for a cozy meal.
- Enjoy with a fruit salad for a light lunch.
Storage
I store cooled pastry rolls in an airtight container in the fridge for up to 3 days. For freezing, I freeze baked or unbaked rolls on a baking sheet, then transfer to a freezer bag for up to 2 months, baking from frozen with 2–3 extra minutes. I reheat in a 350°F (175°C) oven for 8–10 minutes for crisp results.
Serving Tips
- Presentation: Arrange vegetable rolls in a circle for a festive display.
- Garnish: Sprinkle with parsley or Parmesan for extra flair.
- Pairing: Serve with soup or salad to complement these pastry rolls.
- Portion Size: 1–2 rolls per person as an appetizer or snack.
- Occasions: Great for potlucks, lunches, or party spreads.
FAQs About Cheesy Baked Vegetable Rolls
Here are answers to common questions about these vegetable rolls:
Can I use other vegetables in these pastry rolls?
Yes, zucchini or mushrooms work great for flavorful rolls.
How do I keep these vegetable rolls crispy?
Bake on parchment and reheat in the oven for crisp pastry rolls.
Can I prep these rolls ahead?
Assemble and refrigerate unbaked for up to 24 hours before baking.
What dips pair with these pastry rolls?
Marinara or ranch enhance these vegetable rolls perfectly.
Can I make these rolls vegan?
Use dairy-free cheese and a milk wash for vegan-friendly rolls.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Cheesy Baked Vegetable Rolls are a crispy, cheesy delight that brighten any table. This vegetable roll recipe is a must-try. Make these pastry rolls, share with friends, and enjoy the vibrant, savory goodness!
Cheesy Baked Vegetable Rolls
Ingredients
Puff Pastry:
- 1 sheet puff pastry thawed;
Cheese Filling:
- 1 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 1/2 cup finely chopped bell peppers any color; 1/2 cup grated carrots; 1/4 cup finely chopped spinach; 1/4 cup finely chopped red onion; 1 garlic clove, minced; 1/2 teaspoon Italian seasoning; Salt and black pepper to taste; 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, combine mozzarella, cheddar, bell peppers, carrots, spinach, red onion, garlic, Italian seasoning, salt, and pepper.
- Roll out the pastry: Roll out the puff pastry on a lightly floured surface into a rectangle.
- Add the filling: Spread the vegetable and cheese mixture evenly over the pastry, leaving a small border.
- Roll and slice: Roll the pastry tightly, slice into rounds, and place on the baking sheet.
- Brush with egg wash: Brush the tops with beaten egg.
- Bake: Bake for 18-22 minutes until golden brown and cheese is melted.
- Serve: Let cool slightly before serving.
Notes
- You can customize with your favorite vegetables or add chili flakes for a spicier version.
- Great as a snack, appetizer, or light lunch with soup or salad.
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