Mini Zucchini Ricotta Pizza Rolls

In the realm of quick snacks and appetizers, few dishes can compete with the delightful combination of flavors and textures found in Zesty Mini Zucchini Ricotta Pizza Rolls. This recipe brings together the fresh taste of zucchini, known for its versatility and mild flavor, intertwined with the creamy richness of ricotta and mozzarella cheeses. Wrapped in a delicate puff pastry, these mini pizza rolls are perfect for any occasion, whether it’s a lively party, a family gathering, or a cozy night in with loved ones.

Discover the deliciousness of Zesty Mini Zucchini Ricotta Pizza Rolls, a perfect snack or appetizer for any occasion! This delightful recipe combines fresh zucchini with creamy ricotta and mozzarella, all wrapped in a flaky puff pastry. Not only are they easy to prepare, but they also highlight the nutritional benefits of seasonal produce. Whether for a party or a cozy night in, these bite-sized treats are sure to impress your family and friends. Follow along to learn how to make this tasty dish!

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Ingredients

2 medium zucchinis, grated

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional for a spicy kick)

1 package of puff pastry (2 sheets), thawed

1 egg, beaten (for egg wash)

Marinara sauce, for dipping

Instructions

Prep the Zucchini: Start by grating the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to prevent soggy pizza rolls.

Make the Filling: In a large mixing bowl, combine the drained zucchini, ricotta cheese, mozzarella cheese, Parmesan cheese, chopped basil, garlic powder, onion powder, salt, pepper, and red pepper flakes. Stir until all ingredients are well incorporated.

Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets using a rolling pin to smooth out the creases. Cut each sheet into 3-inch squares.

Assemble the Rolls: Take a square of puff pastry, place about 1 tablespoon of the zucchini ricotta filling in the center, and fold the corners over the filling to form a pocket. Pinch the edges to seal tightly. Repeat this process with the remaining pastry squares and filling.

Egg Wash: Preheat your oven to 400°F (200°C). Place the assembled pizza rolls on a parchment-lined baking sheet. Brush the tops with the beaten egg for a golden finish.

Bake: Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown.

Serve: Allow the mini zucchini ricotta pizza rolls to cool slightly before serving. Pair them with warm marinara sauce for dipping.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 rolls |