These delightful Cheesy Baked Vegetable Rolls feature a crispy, golden-brown exterior that cracks open to reveal a warm, cheesy, and savory filling bursting with fresh vegetables.
Ingredients
Scale:
1 cup all-purpose flour
1/2 cup warm water
1 teaspoon active dry yeast
2 tablespoons olive oil
1/2 teaspoon salt
1 cup mixed vegetables (e.g., spinach, bell peppers, carrots), finely chopped
1 cup shredded cheese (e.g., mozzarella, feta)
1/2 teaspoon black pepper
2 cloves garlic, minced
1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C). This ensures a perfectly crispy exterior for your rolls.
In a small bowl, combine warm water and yeast. Allow it to sit for about 5 minutes until foamy, indicating that the yeast is active.
In a large bowl, mix flour and salt. Create a well in the center, then add the foamy yeast mixture and olive oil. Stir until combined.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Let it rest covered with a damp cloth for 30 minutes.
While the dough is resting, sauté minced garlic in a pan with a little olive oil for 1 minute, then add the mixed vegetables. Cook for 5-7 minutes until softened. Remove from heat and let cool slightly.
Once the vegetables are cool, mix them with the shredded cheese, black pepper, and Italian seasoning in a bowl.
Roll out the dough on a floured surface into a rectangle about 1/4 inch thick. Cut into squares, about 4x4 inches.
Place a spoonful of the vegetable-cheese mixture in the center of each square. Fold the corners over the filling and pinch to seal.
Arrange the rolls on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and crispy.
Allow to cool slightly before serving. These rolls are best enjoyed warm, paired with a homemade creamy dip.
