Cheesy baked veggie rolls are a family-friendly, baked alternative to fried snacks. They feature a savory vegetable and cheese filling wrapped in puff pastry, offering a balanced snack rich in vegetables, calcium, and energy.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup carrots, grated
- 1 cup cabbage, finely shredded
- ½ cup bell pepper, finely diced
- ½ cup sweet corn kernels
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup shredded mozzarella cheese
- ½ cup grated cheddar cheese
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes, stirring occasionally until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Add grated carrots, shredded cabbage, bell pepper, and sweet corn. Cook for 5–7 minutes, stirring frequently, until vegetables are tender but retain some texture.
- Season with salt, black pepper, and dried oregano. Mix thoroughly.
- Remove from heat and allow the mixture to cool for about 10 minutes to prevent the pastry from becoming soggy.
- Transfer the cooled vegetable mixture to a mixing bowl. Add mozzarella and cheddar cheese, mixing until evenly combined.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll out the puff pastry slightly to smooth creases and cut into 12 equal rectangles.
- Place approximately 2 tablespoons of filling near one edge of each pastry rectangle. Avoid overfilling.
- Fold the pastry over the filling and roll tightly into a log shape. Press the edges gently to seal.
- Place each roll seam-side down on the prepared baking sheet.
- Brush each roll with beaten egg. Sprinkle with sesame seeds if desired.
- Bake at 400°F (200°C) for 20–25 minutes until golden brown and crispy, with melted and bubbly cheese inside.
- Remove from the oven and allow to cool for 5 minutes before serving.
Notes
Tips: Don't overcook vegetables to maintain texture; cool the filling before adding to pastry; seal edges well to prevent cheese leakage; use freshly grated cheese for smoother melting; avoid overfilling. Variations: Add chili flakes and jalapeños for spicy rolls; include spinach, feta, and sun-dried tomatoes for Mediterranean style; add sautéed mushrooms or broccoli. Make-Ahead: Assemble hours in advance and refrigerate; brush with egg wash before baking. Freezing: Freeze unbaked rolls on a tray until solid, then bag (up to 3 months); bake from frozen adding 5–7 minutes. Reheat baked rolls at 350°F (175°C). Serving: Pairs well with ketchup, aioli, ranch, or marinara. Nutritional Info per roll: 185 calories, 7g protein, 11g fat, 15g carbs.
