Summary

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

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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.