Name: Cheesy Baked Vegetable Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 small zucchini, grated; 1 small carrot, grated; 1/2 red bell pepper, finely diced; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 cup cream cheese, softened; 8 sheets phyllo dough or spring roll wrappers; 2 tablespoons melted butter or olive oil (for brushing)

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Get ready to fall in love with Cheesy Baked Vegetable Rolls — a cheesy, golden treat stuffed with sautéed vegetables and wrapped in buttery, crisp phyllo or spring roll wrappers! This recipe is pure comfort meets crunch, perfect as a vegetarian appetizer or an anytime snack. The harmonious blend of tender veggies and three types of melty cheese tucked into a crunchy shell means every bite is a delightful explosion of flavor and texture. Whether you’re hosting friends or craving a savory bake, these rolls are irresistibly crowd-pleasing.

Cheesy Baked Vegetable Rolls Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Cheesy Baked Vegetable Rolls is how the simplest ingredients can create something so delicious. Each component is carefully chosen — from the way the cheeses melt together to the vibrant color of the veggies and that perfectly crisp outer wrap. Here’s what you’ll need, plus a handy tip for each:

Olive oil: Adds richness and helps the vegetables sautée to perfection without sticking.
Onion (finely chopped): Forms the savory foundation and sweetens as it cooks, building flavor from the start.
Zucchini (grated): Brings moisture and a gentle, mellow green flavor to the mix.
Carrot (grated): Adds natural sweetness and a pop of bright color for eye appeal.
Red bell pepper (finely diced): Lends a subtle crunch and bursts of color in every bite.
Garlic (minced): A must for aromatic depth; don’t skip it!
Dried oregano: Infuses the filling with a Mediterranean herb note that ties the flavors together.
Salt: Brings out the best in both the cheeses and the veggies — taste as you go.
Black pepper: Adds a hint of background heat to balance the cheese and vegetables.
Shredded mozzarella cheese: The gooey, stretchy layer that makes these rolls so satisfyingly cheesy.
Grated Parmesan cheese: Offers a nutty, salty finish to complement the mozzarella.
Cream cheese (softened): Binds the filling and adds creamy decadence to the mix.
Phyllo dough or spring roll wrappers: Gives that irresistible, delicate crunch around the hearty filling.
Melted butter or olive oil (for brushing): Ensures the wrappers bake up crisp and golden brown.

How to Make Cheesy Baked Vegetable Rolls

Step 1: Prep the Oven and Baking Sheet

Start by heating your oven to 375°F. Line a baking sheet with parchment paper — this simple step saves you from sticking and makes cleanup a breeze!

Step 2: Sauté the Vegetables

In a large skillet, warm the olive oil over medium heat. Add the onion, garlic, zucchini, carrot, and red bell pepper. Sauté everything for about 5 to 6 minutes, stirring frequently, until the veggies have softened and most of their moisture has cooked off. Sprinkle in the dried oregano, salt, and pepper, then give everything a good toss. Now, let the mixture cool slightly so the cheese won’t immediately melt when you mix the filling.

Step 3: Make the Cheesy Vegetable Filling

Transfer your sautéd veggies to a mixing bowl. Add the shredded mozzarella, grated Parmesan, and the softened cream cheese. Stir until all the ingredients are evenly combined. Your filling will be creamy, cheesy, and flecked with vibrant bits of vegetables — it already smells amazing!

Step 4: Assemble the Rolls

Lay out a phyllo sheet (or a spring roll wrapper) on a clean surface. Place 2 to 3 tablespoons of your cheesy vegetable filling near one end. Fold in the sides, roll it up snugly, and seal the edge with a dab of water to help it stick. Set the roll seam-side down on your prepared baking sheet, then brush the top lightly with melted butter or olive oil for that gorgeous golden finish. Repeat with the remaining filling and wrappers. You’ll end up with eight beautiful rolls, ready to bake.

Step 5: Bake to Golden Perfection

Slide the tray into your preheated oven and bake for 20 to 25 minutes. The rolls should be crisp and golden all over, and the scent wafting from your kitchen will make it very hard to wait. Let them cool for a couple of minutes before serving, so nobody burns their fingers!

How to Serve Cheesy Baked Vegetable Rolls

Garnishes

Dress up your Cheesy Baked Vegetable Rolls with a sprinkling of extra grated Parmesan, a pinch of finely chopped fresh parsley, or a dusting of chili flakes for a touch of heat. Even a few twists of black pepper on top can add that final flourish.

Side Dishes

Pair these rolls with a tangy marinara sauce, a bowl of creamy Greek yogurt, or a herby tzatziki dip. If you’re making them part of a larger meal, they’re lovely alongside a crisp green salad, a bowl of tomato soup, or even as part of a mezze platter.

Creative Ways to Present

For a party twist, slice each roll on a diagonal and serve as bite-sized pieces on a platter with colorful picks. Stack them in a basket lined with a fun napkin for a rustic touch, or plate them with dipping sauces in small ramekins for a playful, interactive appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (trust me, it doesn’t happen often!), let your Cheesy Baked Vegetable Rolls cool to room temperature, then place them in an airtight container. Refrigerate for up to 3 days; they’ll stay crisp on the outside and tender on the inside.

Freezing

These rolls freeze beautifully. Flash-freeze on a tray, then transfer to a freezer bag once solid. When you’re ready for a snack, bake them straight from frozen at 350°F until hot and crispy, about 15 to 18 minutes. This makes them perfect for prepping ahead for parties or quick lunchbox treats.

Reheating

For the best texture, reheat Cheesy Baked Vegetable Rolls in the oven or air fryer at 350°F until warmed through and re-crisped outside (about 10 minutes). The microwave will work in a pinch but be aware the wrapper may lose some crunch.

FAQs

Can I use different vegetables in the filling?

Absolutely! Cheesy Baked Vegetable Rolls are super flexible. You can add chopped spinach, mushrooms, or even sweet corn for extra flavor and variety. Just try to keep the overall filling to the same volume to avoid overstuffing.

Is it okay to use spring roll wrappers instead of phyllo dough?

Yes, either works beautifully. Spring roll wrappers offer a slightly chewier bite, while phyllo dough gives you those delicate, shattering layers of crunch. Use what you have on hand, and don’t be afraid to experiment!

Can I make Cheesy Baked Vegetable Rolls ahead of time?

Definitely. You can fully assemble the rolls and refrigerate them, covered, for up to a day before baking. When you’re ready to enjoy, just brush with butter or oil and bake as directed. No need to bring them fully to room temp first!

What dipping sauces go well with these rolls?

Classic marinara is always a win, but try tangy Greek yogurt, herby ranch, or a garlic aioli for a totally different flavor experience. You can even set out a selection for guests to mix and match.

Can I make these vegan or gluten-free?

Of course! Use your favorite plant-based cheeses and a vegan cream cheese. For gluten-free, spring roll wrappers often work, or choose a certified gluten-free phyllo. The beauty of Cheesy Baked Vegetable Rolls is just how easily they adapt.

Final Thoughts

I can’t wait for you to try these Cheesy Baked Vegetable Rolls. They’re a guaranteed hit — warm, gooey, and packed with flavor in every crunchy bite! Let me know what veggie and cheese combos you dream up, and don’t forget to share these with someone you love.

Cheesy Baked Vegetable Rolls Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 rolls 1x
Diet: Vegetarian

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Description

These Cheesy Baked Vegetable Rolls are a delicious vegetarian appetizer filled with a savory mix of vegetables and cheeses, wrapped in crispy phyllo dough or spring roll wrappers and baked to golden perfection. Perfect for entertaining or as a snack.

Ingredients

Scale

Vegetable Filling:

1 tablespoon olive oil
1 small onion, finely chopped
1 small zucchini, grated
1 small carrot, grated
1/2 red bell pepper, finely diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup cream cheese, softened

Wrapping:

8 sheets phyllo dough or spring roll wrappers
2 tablespoons melted butter or olive oil (for brushing)

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Instructions

Preheat the Oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
Sauté Vegetables: In a skillet over medium heat, sauté onion, garlic, zucchini, carrot, and bell pepper until softened. Stir in oregano, salt, and pepper. Let cool slightly.
Mix Filling: Combine sautéed vegetables with mozzarella, Parmesan, and cream cheese in a bowl.
Fill and Roll: Place filling on a phyllo sheet or spring roll wrapper, roll tightly, and seal. Brush with butter or oil.
Bake: Arrange rolls on the baking sheet seam-side down and bake until golden and crispy.