- Prepare the Vegetable Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions and garlic, and sauté until translucent and fragrant, about 3-4 minutes.
- Add the grated carrots, bell peppers, spinach, and corn kernels. Cook until the vegetables are tender and any excess moisture has evaporated, about 5-7 minutes.
- Season with salt, black pepper, dried oregano, dried basil, and paprika. Mix well and cook for another 2 minutes.
- Remove from heat and let the vegetable mixture cool completely.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 1-2 minutes until the mixture is smooth and slightly golden.
- Gradually add the milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 3-5 minutes.
- Remove from heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste. Let the cheese sauce cool slightly.
- Combine Filling and Cheese Sauce:
- Once the vegetable mixture and cheese sauce have cooled, combine them in a large bowl, mixing thoroughly to ensure the vegetables are evenly coated with the cheese sauce.
- Assemble the Rolls:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface to smooth out any creases. Cut the pastry into squares or rectangles, depending on your preferred roll size.
- Place a generous spoonful of the cheesy vegetable filling in the center of each pastry square.
- Fold the pastry over the filling to form a roll, sealing the edges by pressing with a fork or your fingers. Make sure the filling is completely enclosed.
- Place the rolls on the prepared baking sheet.
- Bake the Rolls:
- Brush the tops of the rolls with the beaten egg for a golden, shiny finish.
- If desired, sprinkle extra shredded cheese on top of the rolls.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Serve:
- Let the rolls cool slightly before serving. Serve warm with your favorite dipping sauce, such as marinara, ranch, or a spicy aioli.
Tips for Success
- Vegetable Variations: Feel free to use any vegetables you have on hand, such as mushrooms, zucchini, or peas. The key is to ensure they are finely chopped and cooked until tender.
- Cheese Options: Experiment with different cheeses like mozzarella, gouda, or feta for varied flavors.
- Pastry Sealing: Ensure the edges of the pastry are well-sealed to prevent the filling from leaking out during baking.
Serving Suggestions
- Appetizer: Serve these rolls as an appetizer at parties or gatherings.
- Main Course: Pair with a fresh green salad or a bowl of soup for a complete meal.
- Snack: Enjoy as a delicious and satisfying snack any time of the day.
Storage and Reheating
- Storage: Store any leftover rolls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through and crispy. You can also reheat in a microwave, but the pastry may lose some of its crispiness.
These Cheesy Baked Vegetable Rolls are sure to be a hit with their crispy exterior and savory, cheesy vegetable filling. Enjoy this versatile and delicious dish anytime!