Description
Delicious and easy Cheesy Baked Vegetable Rolls combining fresh garden vegetables and melty cheese wrapped in tender dough. Perfect as a wholesome family meal or party appetizer, this dish offers a balance of vibrant flavors, appealing textures, and comforting warmth that’s sure to please both veggie lovers and cheese fans alike.
Ingredients
Scale
Dough
- Pre-made dough or puff pastry (approximately 10×14 inches rectangle)
Vegetable Filling
- 1 bell pepper, finely chopped
- 1 zucchini, finely chopped
- 1 carrot, finely chopped
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper, to taste
Cheese
- 1 ½ cups shredded mozzarella or cheddar cheese (or preferred cheese blend)
For Finishing
- Olive oil or egg wash (for brushing before baking)
- Fresh parsley or basil (for garnish)
Instructions
- Prepare the Vegetables: Wash and finely chop bell peppers, zucchini, carrots, and spinach. Heat olive oil in a skillet over medium heat, sauté minced garlic and chopped onion until fragrant (about 2 minutes). Add chopped vegetables and cook until tender yet slightly crisp (5-7 minutes). Season with salt, pepper, and chopped fresh herbs. Remove from heat and set aside to cool slightly.
- Prepare the Dough: On a lightly floured surface, roll out pre-made dough or puff pastry into an even rectangle about 10×14 inches, ensuring it is thin enough to bake through but sturdy enough to hold the filling. If using puff pastry, thaw according to package instructions to prevent cracking.
- Assemble the Rolls: Spread the cooled vegetable mixture evenly over the dough, leaving a small border around edges. Generously sprinkle shredded mozzarella or chosen cheese over the vegetable layer. Carefully roll the dough from one long side to the other, sealing the seam with the border. Slice the roll into 1-inch thick pieces and place cut side up on a parchment-lined baking tray.
- Bake to Perfection: Preheat oven to 375°F (190°C). Lightly brush rolls with olive oil or egg wash for a golden finish. Bake for 20 to 25 minutes until dough is puffed and golden brown and cheese is bubbling. Remove from oven and cool slightly before serving.
Notes
- Drain excess moisture: Let sautéed vegetables cool and drain on paper towels to avoid soggy dough.
- Don’t overfill: Use moderate amounts of filling to prevent rolls bursting during baking.
- Use fresh herbs: Fresh basil, oregano, or thyme provide better flavor than dried herbs.
- Chill the dough if needed: Keep dough slightly cold before rolling to maintain structure and ease handling.
- Serve warm: Rolls are best enjoyed fresh from the oven with warm, melty cheese and crisp dough.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: cheesy baked vegetable rolls, vegetable rolls, baked vegetable appetizer, cheesy rolls, vegetarian appetizer, party food, family dinner, easy recipe