Description
Warm and satisfying baked rolls filled with colorful vegetables and melted cheese, wrapped in soft dough and baked until golden and crispy.
Ingredients
- 1 sheet puff pastry or pizza dough
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 small zucchini, diced
- 1 carrot, grated
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup cheddar cheese
- 1 egg, beaten for egg wash
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Heat olive oil in a skillet over medium heat.
- Add the onion, bell pepper, zucchini, and grated carrot, then cook until tender.
- Stir in the garlic, Italian seasoning, salt, and black pepper.
- Remove the vegetables from the heat and allow them to cool slightly.
- Mix the cooked vegetables with mozzarella and cheddar cheese.
- Roll out the puff pastry or pizza dough on a lightly floured surface.
- Cut the dough into rectangles and place a spoonful of filling onto each piece.
- Roll the dough tightly and place the rolls seam-side down on the prepared baking tray.
- Brush the tops with beaten egg for a golden finish.
- Bake for 20 to 25 minutes until golden brown and crispy.
- Garnish with fresh parsley before serving.
Notes
- Add spinach, mushrooms, or corn for extra flavor and texture.
- For a spicy version, include chili flakes or diced jalapeños.
- Feta, gouda, or pepper jack cheese can be used instead of cheddar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to maintain crispiness.
- The baked rolls can be frozen and reheated directly from frozen.
Nutrition
- Serving Size: 2 rolls
- Calories: 340
- Sugar: 5g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
