These Vegetable Ricotta Rolls are an excellent way to get your toddler to eat their veggies. The spinach and ricotta filling oozing out of this flaky puff pastry is completely addicting. They’re a great finger food for parties and perfect for lunchtime meal prep.
- 1 box of Puff Pastry
- 1 Sweet Potato, cooked
- 1 cup Ricotta
- ½ cup Cheddar {or cheese of choice}
- ¼ cup Broccoli Florets, cooked & chopped
- ¼ cup Spinach, chopped
- 1 clove Garlic, minced
- Butter, as needed
- Mix all ingredients (except for the puff pastry and butter) in a medium sized bowl until well combined.
- Thaw puff pastry according to packaged directions. This will take about 45 minutes so I would do this ahead of time.
- On a floured cutting board, roll out the puff pastry and cut each sheet into 6 equal sized strips. This will give you 12 strips in total.
- Place 1/12th of the Vegetable-Cheese mixture on each strip; starting from one end, roll the strip into a swirl and place in a greased muffin tin.
- Bake at 375 for 30 minutes.
RECIPE NOTES:
- Feel free to use frozen spinach if you do not have fresh on hand. Just make sure to thaw and drain it before adding to the sweet potato-ricotta mixture.
- I think broccoli and cheddar are great options for vegetables because they are mild in flavor and go well with the sweet potato. If you are not a fan of those veggies, feel free to substitute with whatever you prefer!
- Our little man gobbled these right up. They’re perfect for school lunches too!
- We’ve added shredded chicken to these before and it’s amazing. Ground beef would be good too!
- Do you have more puff pastry on hand? Try making my Fruit & Pastry Roses.
DIRECTIONS WITH PHOTOS:
Here are some unedited, step-by-step photos from my cell phone while making this recipe. Let me know in the comments section below if you like these types of photos included in recipe posts!
Mix all ingredients in a medium sized bowl until well combined.
Thaw Puff Pastry according to packaged directions.
On a floured cutting board, roll out the puff pastry and cut each sheet into 3 equal sized strips.
This will give you 12 strips in total from 4 puff pasty sheets.
Place 1/12th of the vegetable cheese mixture on each strip.
Starting from one end, roll the strip into a swirl and place in a greased muffin tin.
Bake at 375 for 30 minutes.
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