Cheesy Baked Vegetable Rolls
A variety of colorful vegetables and a thick, cheesy filling in a crispy roll make Cheesy Baked Vegetable Rolls a delicious and versatile recipe. These rolls make a great appetiser, snack, or main course. Let’s try this delicious recipe!
Ingredients
As for the vegetable filling:
- 1 cup grated carrots
- 1 cup finely sliced bell peppers (any colour)
- 1 cup chopped spinach
- 1/2 cup fresh, canned or frozen corn kernels
- 1/2 cup finely chopped onions
- 2 minced garlic cloves
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 teaspoon paprika (optional for heat)
For Cheese Sauce:
- Two tablespoons butter
- Two tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar
- 1/2 cup grated Parmesan
- Salt and pepper to taste
For Assembly:
- 1 package frozen puff pastry sheets (thawed)
- 1 beaten egg (for wash)
- Optional extra cheese for topping
Instructions
Prepare Vegetable Filling:
- In a large skillet, heat olive oil on medium.
- Sauté chopped onions and garlic for 3–4 minutes until transparent and aromatic.
- Combine grated carrots, bell peppers, spinach, and corn kernels. Cook for 5-7 minutes to tenderise veggies and remove excess liquid.
- Add salt, black pepper, dried oregano, basil, and paprika. Mix thoroughly and cook 2 more minutes.
- Stop cooking and let the vegetable combination cool.
Make Cheese Sauce:
- Heat butter in a medium pot.
- Whisk in the flour for 1-2 minutes until smooth and golden.
- Whisk regularly as you add milk to avoid lumps. Cook for 3-5 minutes to thicken the sauce.
- Stir in shredded cheddar and grated Parmesan cheese until smooth after removing from heat.
- Add salt and pepper to taste. Cool the cheese sauce.
Mix Filling with Cheese Sauce:
- Mix the vegetable mixture and cheese sauce in a large bowl once they cool to coat the veggies evenly.
Rolls Assembly:
- Heat the oven to 375°F (190°C). Parchment a baking sheet.
- To remove wrinkles, roll out puff pastry sheets on a lightly floured surface. Cut the pastry into pieces or rectangles for your roll size.
- Centre each pastry square with a heaping scoop of cheesy vegetable filling.
- Roll the pastry over the filling and seal the edges with a fork or fingers. Enclose the filler completely.
- Put the rolls on the baking sheet.
Bake Rolls:
- Brush beaten egg on roll tops for a golden shine.
- Top rolls with extra shredded cheese if desired.
- Bake the pastry for 20–25 minutes in the preheated oven until golden brown and crispy.
- Serve:
- Cool the rolls before serving. Serve warm with marinara, ranch, or spicy aioli.
Tips for Success
- You can use any vegetables you have, such mushrooms, zucchini, or peas. They must be finely chopped and cooked till soft.
- Cheese Options: Try mozzarella, gouda, or feta for variety.
Sealing the pastry edges prevents filling leakage during baking.
Serving Ideas
- Serve these rolls as an appetizer at parties.
- Main Course: Complete your meal with a fresh green salad or soup.
- Enjoy as a tasty snack any time of day.
Reheat and store
- Leftover rolls can be refrigerated for 3 days in an airtight container.
- Reheat in a preheated 350°F (175°C) oven until warm and crispy. Reheating in the microwave may reduce pastry crispiness.
- The crispy crust and cheesy vegetable inside of these Cheesy Baked Vegetable Rolls will please. Enjoy this tasty, adaptable dish anytime!