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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Everytime I make this recipe everyone wants a copy of it. This is so easy to make and you can fill it with any filling you want. I got this recipe from a gourmet cooking class that I took years ago. The recipe called for using phyllo dough but that can be a pain to work with so I tried the frozen pastry dough and liked it much better. I use a blend of broccoli, cauliflower and carrots Ingredients:
1 (15 ounce) bag frozen mixed vegetables, thawed |
1 (8 ounce) bag shredded cheddar cheese |
1 (4 ounce) can mushrooms, drained well |
1 small onion, chopped |
1 sheet frozen puff pastry, thawed |
1 egg, beaten well |
2 tablespoons butter |
sesame seeds (optional) |
Directions:
1. Make sure to dry the vegetables and mushrooms well.
2. Mix all the ingredients except the puff pastry.
3. Roll the puff pastry to the size of a large cookie sheet.
4. Put filling in the center of pastry lengthwise, be sure to leave about 4 inches from the sides of pastry.
5. Roll up jelly roll fashion making sure to fold the short sides to seal the roll, pinch all the seams together to seal.
6. Brush the roll with melted butter and sprinkle with sesame seeds if desired.
7. Make slices through the top only of roll about every 2 inches, this is so when you cut the slices the pastry doesn't crumble and it makes a nicer presentation.
8. Bake in a preheated 350 °F for about 35 minutes until browned.
9. Slice all the way through where you made the slits earlier.
10. NOTE: You can use any combination for the filling like broccoli and chicken, or all meat.
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