Veggie Pastry Rolls

Name: Veggie Pastry Rolls
Ingredients: 1 pkg (16 oz) frozen chopped spinach, thawed; 2 large carrots, peeled, coarsely grated; 2/3 cup ricotta cheese; 1 1/2 cups soft fresh breadcrumbs; 2 None eggs, at room temperature; 1 None onion, finely grated; 1/2 cup grated Cheddar cheese; 3 sheets frozen puff pastry, thawed; 1/3 cup pepitas (shelled pumpkin seeds); None None Store-bought tomato salsa, to serve

10 ingredients

5 steps

Ingredients

1 pkg (16 oz) frozen chopped spinach, thawed
2 large carrots, peeled, coarsely grated
2/3 cup ricotta cheese
1 1/2 cups soft fresh breadcrumbs
2 None eggs, at room temperature
1 None onion, finely grated
1/2 cup grated Cheddar cheese
3 sheets frozen puff pastry, thawed
1/3 cup pepitas (shelled pumpkin seeds)
None None Store-bought tomato salsa, to serve

Directions

1

Preheat the oven to 425°F. Line a baking pan with parchment paper.
2

Using hands, squeeze excess liquid from spinach. Place in a bowl. Add carrots, ricotta, breadcrumbs, 1 egg, onion, cheese and a pinch of salt; mix well.
3

Lightly whisk remaining egg in small bowel; set aside. Cut each pastry sheet in half to form 2 rectangles.
4

For each roll, place 1/6 of spinach mixture at a short edge of pastry, leaving a 1/2 inch border. Roll up to enclose spinach mixture, keeping ends open. Place, seam side down, on prepared pan. Repeat to make 6 rolls. Brush tops with whisked egg. Sprinkle with pepitas.
5

Bake 20-25 mins, or until golden and puffed. Cool in pan on wire rack for 10 mins. Serve with salsa.