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Close up of Cheesy Vegetable Rolls showing melted gooey cheddar cheese stringing between freshly baked pastry layers.
FL Recipes

Cheesy Vegetable Rolls: Golden, Gooey Puff Pastry Perfection

These Cheesy Vegetable Rolls feature a golden brown, flaky puff pastry filled with melted cheddar cheese and roasted red bell peppers, zucchini, and onions, finished with fresh herbs and a glossy egg wash.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 rolls
Course: Appetizer, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Recipe Ingredients
  • 1 package puff pastry dough 16 oz (450g), thawed but cold
  • 1 large egg Beaten for egg wash
  • 1 tbsp water 15ml, mixed with egg
  • 1 cup diced red bell peppers 150g
  • 1 cup diced zucchini 150g
  • 0.5 cup diced onions 75g
  • 2 cups shredded cheddar cheese 225g, divided use
  • 2 tbsp olive oil 30ml, for roasting
  • 0.5 tsp salt 3g
  • 0.25 tsp black pepper 1g
  • 1 tbsp finely chopped fresh rosemary 3g
  • 1 tbsp fresh parsley flakes 3g

Equipment

  • 1 Ceramic Baking Dish Keeps the rolls closely packed for an upward rise.
  • 1 Pastry Brush Essential for applying the egg wash evenly.

Method
 

Step-by-Step Directions
  1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced red bell peppers, zucchini, and onions with olive oil, salt, and black pepper. Roast for 20 minutes, then let cool completely.
  2. Roll out the cold puff pastry dough into a 10x14-inch (25x35cm) rectangle on a lightly floured surface.
  3. Sprinkle 1.5 cups of shredded cheddar cheese over the dough, leaving a 1-inch border at the top. Spread the cooled roasted vegetables evenly over the cheese.
  4. Starting from the bottom edge, roll the dough tightly into a log. Use a sharp knife to slice the log into 12 equal rounds.
  5. Place the rolls closely together in a greased ceramic baking dish. Whisk the egg and water together, then brush the glossy egg wash over the tops and sides of the pastry.
  6. Top with the remaining 1/2 cup of cheese. Bake at 400°F (200°C) for 20-25 minutes until golden brown with crispy baked cheese edges. Remove from oven and immediately garnish with fresh rosemary and parsley flakes.

Nutrition

Calories: 280kcalProtein: 8gFat: 18gFiber: 1g

Notes

Tip 1: Ensure your roasted vegetables are completely cool before placing them on the puff pastry to prevent the dough from becoming soggy or melting the butter layers.
Tip 2: Use a very sharp chef's knife and wipe it down between cuts to keep the layers intact.
Keyword Cheesy Vegetable Rolls,Puff Pastry Rolls,savory pastry,Vegetable Appetizer

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