Parmesan Broccoli Roll.
This parmesan broccoli roll is such an amazing snack. Layers of flaky, buttery puff pastry are wrapped around melty mozzarella, garlicky broccoli and parmesan cheese. It is incredible and so easy to make!
Meet your new favorite snack!
This broccoli roll is packed with melty mozzarella, sharp parmesan cheese, tons of sauteed broccoli and a ridiculous amount of garlic.
It tastes absolutely amazing. We all adore it!
Alternative title: how to get everyone in your life to eat broccoli.
And like it!
It’s easy too. Super simple. It’s almost like a stromboli or a calzone, so the kids love it.
I use the same method for this that I do for my breakfast danishes. They all use puff pastry and well, we know my obsession with that. It’s also really easy to double the recipe up!
It’s amazing to me how much flavor this has when it uses just a few ingredients. Broccoli, an obscene amount of garlic, parmesan and mozzarella. Those are the main players and whoa, do they make an incredible impact.
I could eat this every day!
First, I saute a ton of garlic. Then I add in lots of chopped broccoli with some crushed red pepper flakes. The key is to chop the broccoli into fairly small pieces. This just makes it more enjoyable to eat inside the puff pastry.
Next, I slice my puff pastry in half lengthwise. Again, I like to use full sheets of refrigerated puff pastry, like the brand Wewalka or Jus Rol.
Once sliced in half, I add a layer of shredded cheese down first. Next comes the sauteed broccoli and garlic. Then I top that with parmesan!
I lay the other piece of puff pastry on top and brush it with egg wash. Make a few slits to let the steam escape and bake that baby up!
It only takes about 20 minutes. When it comes out, a big sprinkle of parmesan is great on top.
I can’t even handle how much I love this. I mean, my kids like it. But this sort of dish is my dream. It’s flaky and buttery and filled with the most garlicky broccoli bits and melted cheese. It’s phenomenal.
And It’s the perfect little snacky treat, an amazing appetizer or even a great dinner with a big greens salad. My favorite!
If you’re an avid dipper, this is also great with so many sauces.
Of course you could do marinara or vodka or alfredo. But even a colder dip could work – even something like ranch! Yum.
I’m so in.
Parmesan Broccoli Roll
Parmesan Broccoli Roll
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 of 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
- As a note, I like to use puff pastry that comes in one full sheet, such as wewalka or jus rol. If you buy one that is perforated, I suggest rolling it out a bit with a rolling pin so it’s one long sheet.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat the olive olive in a skillet over medium-low heat. Add the garlic and cook for 30 seconds.
- Add in the broccoli with a pinch of salt and pepper. Cook until slightly softened, about 3 to 4 minutes. Stir in the pepper flakes.
- Slice the puff pastry in half lengthwise. Keep one piece on the parchment paper.
- Sprinkle the mozzarella cheese on the one long sheet of puff pastry, leaving a ½ inch border. Top with the broccoli in an even layer. Sprinkle the parmesan on top.
- Use the egg wash to brush the border of the puff pastry. Place the other slice of puff pastry on top, pressing down the edges to seal.
- Slice a few slits in the top to let steam escape.
- Bake for 20 to 25 minutes, until golden and puffed. Remove and let cool slightly before sprinkling with parmesan. Slice and serve!
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I appreciate you so much!
Best way to eat broccoli, am I right?!
2 Comments on “Parmesan Broccoli Roll.”
Made this for dinner tonight and it was delicious! Kids loved dipping in pizza sauce. Will be making this again.
OMG this looks amazing!! I’m heading to buy some puff pastry today. This also gives me ideas for other versions: broccoli with cheddar, artichoke and spinach with cream cheese & parm, french onion with gruyere…You have possibly posted these already. I haven’t searched.