Baked Veggie Protein Rolls Recipe

About this recipe

A high-protein vegetarian dinner featuring a medley of baked vegetables and creamy toppings, perfect for solution seekers looking for a nutritious and satisfying meal.

Ingredients

• 25 g Parsley
• 150 g Mooz Cream Cheese
• 100 g Broccoli Florets
• 400 g Pastazara Finely Chopped Tomatoes
• 400 g Switz Puff Pastry Dough Sheets
• 250 g Zucchini Green

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking pan with aluminum foil.
2. 2. Unroll the puff pastry dough onto the foil-lined pan, pinching together any pre-made creases to form a solid sheet of dough.
3. 3. Bake the dough in the preheated oven for 10-12 minutes, or until golden brown. Remove from the oven and let it cool completely.
4. 4. While the dough cools, steam 1 cup of broccoli and 1 cup of zucchini until tender, about 5-7 minutes. Drain and chop into small pieces.
5. 5. In a mixing bowl, combine 8 oz of cream cheese, 1 tablespoon of chopped fresh parsley, and 4 finely chopped green onions. Mix until smooth and well combined.
6. 6. Spread the cream cheese mixture evenly over the cooled puff pastry base.
7. 7. Top the cream cheese layer with the chopped broccoli and zucchini, and arrange slices of 4 fresh tomatoes on top.
8. 8. Garnish with additional fresh parsley and serve immediately. Cut into squares for easy serving.