Cheesy Vegetable Puff Pastry Rolls with Sharp Cheddar
By Noah Bennett
Servings
4
Level
Medium
Buy frozen puff pastry dough and keep it in storage until you are ready to cook it․ The final dish contains layers and roasted red peppers and zucchini‚ along with sharp cheddar cheese․ Top with rosemary and parsley․ I cook these rolls when I want spiral-cut‚ flaky‚ warm cheese rolls․
I roast the chopped vegetables for about 12 to 15 minutes‚ or until they are softened and no longer take up space․ Roasting the vegetables reduces the liquid they release when cooked․ Roasted red peppers pair well with cheddar cheese․
Freshly grated sharp cheddar is suggested for this recipe․ It works better with other ingredients in the filling than packaged grated cheddar․ Brush the egg wash lightly on the dough and add dried herbs when the egg wash is still wet to keep the layers from sticking and puffing․
I use a metal baking pan and place white parchment paper in it‚ leaving gaps between the spirals to give the pastry room to expand․ Bake until the top is a deep golden brown and the layers have separated and cheese is bubbling onto the parchment paper․
Why you'll love this recipe
- An all-butter crust complements the vegetable-filled rolls․
- Roasted red peppers and zucchini cook down before baking․ The filling stays tightly packed in the noodles․
- Sharp cheddar would complement the sweetness of roasted red peppers․
- Freshly grated cheese melts between pastry layers and oozes at the edges of the turnover․
- Dried rosemary and parsley stick to an egg glaze on the pastry․ Green flecks are visible on the brown pastry․
- One pastry sheet makes 10-12 rolls․ Pastry goes a long way on a snack tray․
Ingredients
- •1 sheet all-butter puff pastry (8.8 oz (250g), thawed but still cold)
- •1 ½ cups sharp cheddar cheese (170g, freshly grated)
- •1 large red bell pepper (about 1 cup (150g), finely diced into 1/4-inch pieces)
- •1 medium zucchini (about 1 cup (150g), diced into 1/4-inch pieces)
- •1 tbsp extra virgin olive oil (15ml)
- •½ tsp kosher salt (3g)
- •¼ tsp black pepper (1g, freshly cracked)
- •1 large egg (for egg wash)
- •1 tbsp water (15ml, for egg wash)
- •1 tsp dried rosemary flakes (1g, for garnish)
- •1 tsp dried parsley flakes (1g, for garnish)
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Line a heavy-duty metal baking tray with white parchment paper.
- 3
Toss the diced bell pepper and zucchini with the olive oil, kosher salt, and black pepper in a medium mixing bowl.
- 4
Spread the vegetables in an even single layer on the prepared tray.
- 5
Roast for 12 to 15 minutes, until the edges are slightly shriveled and the vegetables have reduced in volume.
- 6
Remove the tray from the oven and let the vegetables cool completely to room temperature.
- 7
Lightly flour the work surface and unroll the cold puff pastry.
- 8
Gently roll the pastry into a 10×12-inch (25x30cm) rectangle.
- 9
Scatter the grated cheddar evenly over the pastry, leaving a 1-inch (2.5cm) border along the top long edge.
- 10
Spread the cooled roasted vegetables evenly over the cheese without piling them high in the center.
- 11
Roll the pastry away from you from the nearest long edge, forming a tight log.
- 12
Brush the exposed 1-inch (2.5cm) border with a small amount of water and gently press the seam closed.
- 13
Set the log seam-side down on a cutting board.
- 14
Trim the uneven ends with a sharp serrated knife or metal dough scraper.
- 15
Cut the remaining log into 1-inch (2.5cm) rounds to make about 10 to 12 spirals, cleaning the knife between cuts if cheese drags.
- 16
Move the spirals to a fresh parchment-lined metal baking tray, spacing them at least 2 inches (5cm) apart.
- 17
Whisk the egg with 1 tbsp (15ml) water.
- 18
Lightly brush the tops and sides of the rolls with the egg wash without letting it pool on the parchment.
- 19
Sprinkle the wet egg wash with the dried rosemary flakes and dried parsley flakes.
- 20
Bake at 400°F (200°C) for 18 to 22 minutes, until deep golden brown with separated layers and bubbling cheese.
- 21
Cool the rolls on the baking sheet for 5 minutes before transferring them.
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