Baked Veggie Rolls With Herb Cream Recipe

About this recipe

A delightful vegetarian dinner featuring baked rolls topped with a creamy herb spread and fresh vegetables. Perfect for a quick and satisfying meal.

Ingredients

• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 150 g Mooz Cream Cheese
• 100 g Broccoli Florets
• 400 g Pastazara Finely Chopped Tomatoes
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 250 g Zucchini Green

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil.
2. 2. Unroll the puff pastry onto the foil-lined baking sheet, 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 but still crisp, about 5-7 minutes. Let them cool slightly and chop into small pieces.
5. 5. In a mixing bowl, combine 8 oz of cream cheese, 1 tablespoon of chopped dill, and 4 finely chopped green onions. Mix until smooth and well combined.
6. 6. Spread the cream cheese mixture evenly over the cooled baked dough.
7. 7. Top the cream cheese layer with the chopped broccoli, zucchini, and 4 diced tomatoes, spreading them out evenly.
8. 8. Slice the prepared sheet into individual portions and serve immediately or refrigerate until ready to eat.