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)
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.
Notes
- You can customize the filling by adding spinach, mushrooms, or corn.
- Serve with marinara or yogurt dip for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
