Ingredients for Mini Veggie Rolls
- 1 medium zucchini, grated (about 1 cup)
- Corn Kernels
- Tasty Cheese
- Rindless Bacon
- Frozen Puff Pastry
- Eggs
- Salt and pepper to taste
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How to Make Mini Veggie Rolls
- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Grate the zucchini and place it in a colander. Gently squeeze out excess moisture.
- In a medium bowl, combine the grated zucchini, corn, cheddar cheese, crumbled bacon, salt, and pepper. Mix well.
- Unfold the puff pastry sheet and cut it in half lengthwise, creating two long rectangles.
- Spread an even layer of the zucchini mixture along the length of each pastry rectangle, leaving a small border at the edge.
- Tightly roll up each rectangle from the long side to enclose the filling completely.
- Place the rolls seam-down onto the prepared baking sheet. Using a sharp knife, cut each roll into 3-cm segments.
- Brush the tops of the rolls with beaten egg or milk.
- Bake for 15-20 minutes, or until the rolls are puffed and golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
11g
Carbs
3g
