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 Fresh Dill (Bunch)
• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• 450G Pack'D Organic Broccoli Florets
• 500 G Jack'S Cauliflower Florets
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• - Jus Rol Puff Pastry Squares-1x5.2kg
• 1 Bunch Spring Onions 1 Bunch

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 puff pastry in the preheated oven for 15-20 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 cauliflower 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, cauliflower, 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.