Vegetable Roll

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 packet puff pastry from the cooling shelf (roll, approx. 40 x 40 cm)
  • 2 carrot (s)
  • 1 zucchini
  • 1 bell pepper (s), red or yellow
  • 1 onion (s)
  • 100 g cheese (e.. Emmentaler), rated
  • 100 g cream cheese
  • 2 tablespoon., Leveled vegetable stock
  • 1 pinch (s) salt
  • possibly parmesan
Vegetable Roll
Vegetable Roll

Instructions

  1. Slice the carrots into small pieces. Finely dice the zucchini, bell pepper and onion. Put everything together with the cheese, cream cheese, vegetable stock and salt in a bowl and stir until everything is well mixed.
  2. Spread the mixture on the puff pastry and then roll up the puff pastry. Fold approx. 1 cm of the dough upwards at both ends and press it shut so that nothing runs out of the sides.
  3. Bake the roll in a preheated oven at 200 ° C (top / bottom heat) for about 25 minutes with the long opening facing up (attention: the filling becomes quite liquid when heated, so you should put the roll on a sheet if it does rises.)
  4. I recommend Emmentaler cheese and a low-fat cream cheese with it (so that your figure doesn`t suffer so much). If you like, you can intensify the cheese taste with a little parmesan. Simply add to the mixture.
  5. For the vegetable broth, I use organic vegetable broth. It doesn`t contain any flavor enhancers (the cheese and vegetables give enough flavor), and a little salt is added anyway. Of course, you can also use other types of vegetables, I think there are no limits to your imagination.

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