AuthorLaura HarbinCategoryMainsThis is a super easy recipe and can be modified easily to whatever veggies and cheese you prefer. This is probably one of the oldest recipes in my collection. Still a favourite.
Preheat oven to 400°.
Saute onion in olive oil for 5 minutes. Add the garlic, peppers zucchini, fennel and mushrooms and saute until just about tender, another 5-10 minutes. Remove from heat and stir in parsley and cheese. Season with salt and pepper.
Roll out thawed pastry to a 10 inch by 14 inch rectangle. Pile veggies on the lower third of the pastry leaving a 1 inch border the the short sides. Fold short ends over filling, then roll into cylinder. Place seam side down on cookie sheet. Repeat with other pastry. Slice diagonally every two inches on top.
Bake for 20 to 25 minutes until golden brown.
Tips: Any veggies you like work in here. Broccoli, eggplant etc. But try fennel at least once, it is really yummy. You can make just one puff pastry if you like, just adjust to have less veggies.
Ingredients
Directions
Preheat oven to 400°.
Saute onion in olive oil for 5 minutes. Add the garlic, peppers zucchini, fennel and mushrooms and saute until just about tender, another 5-10 minutes. Remove from heat and stir in parsley and cheese. Season with salt and pepper.
Roll out thawed pastry to a 10 inch by 14 inch rectangle. Pile veggies on the lower third of the pastry leaving a 1 inch border the the short sides. Fold short ends over filling, then roll into cylinder. Place seam side down on cookie sheet. Repeat with other pastry. Slice diagonally every two inches on top.
Bake for 20 to 25 minutes until golden brown.
Tips: Any veggies you like work in here. Broccoli, eggplant etc. But try fennel at least once, it is really yummy. You can make just one puff pastry if you like, just adjust to have less veggies.