Parmesan Broccoli Roll
The ultimate comfort food, this Parmesan Broccoli Roll features a flaky pastry shell filled with creamy, cheesy broccoli. It's an easy weeknight dinner that's perfect for the whole family. Make it tonight and enjoy the delightful flavors!
Equipment
- Wooden Spoon
- Grater
- Skillet
- Chef's Knife
- Blender
- Baking Sheet
- Oven
Ingredients
- 2 tablespoons olive oil
- 8 garlic cloves, minced
- 3 cups broccoli florets, chopped
- kosher salt and pepper
- ½ teaspoon crushed red pepper
- 1 sheet puff pastry, thawed if frozen
- 1 ½ cups shredded mozzarella or italian blend cheese
- ½ cup finely grated parmesan cheese, for topping
- 1 egg + 1 teaspoon water, beaten for egg wash
Instructions
- First, I like to use puff pastry that comes in one full sheet. If you find a version that’s perforated, rolling it out with a rolling pin is a good idea to ensure it’s one long and smooth sheet.
- Preheat your oven to 425 degrees F. While that’s happening, line a baking sheet with parchment paper. This will prevent the Parmesan Broccoli Roll from sticking and make for easy cleanup.
- Now, heat the olive oil in a skillet over medium-low heat. Once it’s warm, add in the garlic and give it a quick sauté, cooking for about 30 seconds. You’ll want to watch for that fragrant aroma!
- Next, toss in the chopped broccoli along with a pinch of kosher salt and pepper. Stir the mixture and allow it to cook until the broccoli is slightly softened, which should take about 3 to 4 minutes. Don’t forget to stir in the crushed red pepper for that extra kick!
- Now, take your sheet of puff pastry and slice it in half lengthwise. Place one piece on the parchment-lined baking sheet, ready to be filled with all those wonderful ingredients.
- Sprinkle the mozzarella cheese evenly over the puff pastry sheet, leaving about a half-inch border around the edges. This is where the filling will go, so make sure it’s well-covered!
- Next, add the sautéed broccoli mixture in an even layer over the cheese, followed by a generous sprinkle of parmesan cheese on top. The combination of these cheeses will create a creamy, savory filling that’s simply irresistible.
- To secure everything in place, take the egg wash (made with the beaten egg and water) and brush it along the border of the puff pastry. This will help seal the top pastry layer.
- Carefully place the other half of the puff pastry over the filling, pressing down the edges firmly to seal. It’s important to make sure nothing leaks out while baking!
- Before it goes into the oven, use a sharp knife to slice a few slits on top of the pastry. This will allow steam to escape and help the pastry puff up beautifully.
- Now you’re ready to bake! Place the baking sheet in your preheated oven and let it bake for about 20 to 25 minutes, or until the pastry is golden and puffed. Once it’s done, remove it from the oven and let it cool slightly.
- Finally, sprinkle a bit more parmesan cheese on top before slicing it into portions. Serve warm and enjoy your homemade Parmesan Broccoli Roll!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
- Freezing: This dish can be frozen before baking. Wrap it tightly in plastic wrap and foil, and it will last for up to two months. Bake from frozen, adding about 10 to 15 minutes to the cooking time.
- Pairing: Serve with a fresh salad or a side of roasted vegetables to complement the rich flavors of the Parmesan Broccoli Roll.
- Customization: Experiment with different cheeses! A blend of cheddar or gouda can add unique flavors.
- Herbs: Consider adding fresh herbs like thyme or basil to the filling for a burst of freshness.
- Vegetarian Option: This dish is inherently vegetarian, making it a great choice for meatless meals.