Here you will find a recipe for two different snacks; zucchini and puff pastry rolls. This recipe is great for when you have some leftovers or when you need to do some “fridge cleaning”. Veggies like zucchini, bell peppers and half full jars of olives and artichokes are perfect for small snacks. Also with the leftovers of puff pastry dough, you can create tasty snacks.
This recipe serves about 10-12 zucchini rolls and about 20 puff pastry rolls and it also depends on how much of leftovers you have.
Ingredients for zucchini and puff pastry rolls:
- 1 zucchini
- ½ red bell pepper
- 5-7 mini sweet corns
- 5 slices of prosciutto (cut in half lengthwise)
- ca 5 olives
- 1/2 of avocado
- 4 artichokes (quarters)
- cream cheese
- puff pastry dough (about half a roll)
- sesame oil
- salt and pepper
Start with preparing the veggies. Wash the zucchini and bell pepper. Cut the bell pepper into strips, olives and artichokes in half and the slices of prosciutto as well. With a potato peeler, make zucchini slices (lengthwise).
Arrange two zucchini slices on top of each other, overlapping slightly. On top of it, place a prosciutto slice and spread a thin layer of cream cheese on it. The cheese will help keep all together. Start placing the veggies (crosswise) on it and try to place them over the top but not the bottom line of the zucchini. Like that the zucchini rolls will be more stable when placed on the plate.
Here is an advice how to make the rolling easier; leave two fingers space at the beginning, place a bell-pepper strip, one finger space, place an olive, one finger space, place a mini corn and leave about four fingers space at the end. You can make any combination you prefer. Use three to four vegetables per roll. Start rolling on the side with less free space and roll carefully, so that the veggies stay in the roll. Continue until you run out of the ingredients. At the end place them on a nice plate and put in the fridge while you do the puff pastry rolls.
Making the puff pastry rolls:
Moreover, take the dough out of the fridge, cover the baking dish with baking paper and preheat the oven to 180ºC. Unroll the dough and with a sharp knife cut out small triangles (ca 5cm long). Spread a little of sesame oil over them, then sprinkle with some salt and roll them up, starting with any side or end you like.
At the end, quickly brush them with some sesame oil (using a brush or simply your fingers) and sprinkle with black pepper. I left some of the rolls plain. If you like, you can also add sesame seeds before rolling them up. Place on the baking dish and put in the oven for 15-20 minutes. Finally, serve the zucchini and puff pastry rolls together with some garlic dip or any other dip you like.
Enjoy!
