Cheesy Baked Vegetable Rolls

Delicious and nutritious baked rolls filled with spinach, zucchini, bell peppers, and cheese, offering a perfect blend of flavor and health.

Scale

2 sheets Puff Pastry

2 cups Spinach

1 medium Zucchini

1 cup mixed Bell Peppers

1 cup Ricotta Cheese

1 cup Mozzarella Cheese, shredded

1/2 cup Parmesan Cheese, grated

2 cloves Garlic, minced

Salt and Pepper, to taste

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Preheat your oven to 400°F (200°C).
Wash and chop the spinach, zucchini, and bell peppers into small pieces.
In a medium skillet, sauté garlic in olive oil until fragrant, then add the chopped vegetables and cook until tender, about 5-7 minutes. Season with salt and pepper.
Transfer the cooked vegetables to a bowl and mix in the ricotta, mozzarella, and Parmesan cheeses.
Roll out one sheet of puff pastry and cut it into 4-inch squares; repeat with the second sheet.
Place a spoonful of filling in the center of each pastry square.
Fold the pastry edges over the filling and seal tightly. Brush with egg wash.
Bake for 20-25 minutes until golden brown.
Let cool before serving.

For a lighter option, use whole wheat puff pastry and lower-fat cheese. Vegan alternatives can be used for cheese.