Description
Cheesy Marinara Stuffed Puff Pastry Roll
Ingredients:
For the Filling:
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp Italian seasoning
For the Pastry:
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
For Garnish:
Extra Parmesan cheese
Fresh parsley, chopped
Directions:
Prepare the Filling:
In a bowl, mix marinara sauce, mozzarella cheese, Parmesan cheese, garlic powder, and Italian seasoning. Set aside.
Assemble the Pastry:
Preheat oven to 375°F (190°C).
Roll out the puff pastry sheet on a lightly floured surface. Spread the filling mixture down the center of the pastry, leaving a border on all sides.
Fold the pastry over the filling, sealing the edges tightly. Use a fork to crimp the edges for extra security.
Add the Topping:
Place the filled pastry seam-side down on a baking sheet lined with parchment paper.
Brush the top with beaten egg and sprinkle with extra Parmesan cheese.
Bake:
Bake for 25–30 minutes or until the pastry is golden brown and flaky.
Garnish and Serve:
Let the pastry cool for a few minutes before slicing. Garnish with chopped parsley for a fresh finish.
Serving Suggestion: Serve this savory puff pastry with a side of marinara sauce for dipping or a crisp green salad for balance.
Enjoy this flaky, cheesy delight perfect for appetizers, snacks, or a light meal!
Step-by-Step Guide
1. Thaw & Prep: Thaw the puff pastry sheet according to package instructions. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make Filling: In a medium bowl, thoroughly combine 1 cup marinara, 1 1/2 cups mozzarella, 1/2 cup Parmesan, 1/4 tsp garlic powder, and 1/4 tsp Italian seasoning.
3. Roll & Fill: On a lightly floured surface, roll the pastry sheet just enough to smooth seams. Spoon the filling in a log shape down the center, leaving a 1-inch border on the long sides and a 2-inch border on the ends.
4. Seal Tightly: Fold one long side over the filling, then the other, overlapping slightly. Press to seal. Fold the ends up and press to seal. Carefully flip the roll seam-side down onto the prepared baking sheet.
5. Egg Wash & Bake: Brush the entire surface with beaten egg. Sprinkle generously with extra Parmesan. Use a sharp knife to score 3-4 shallow slits on top for steam to escape. Bake for 25-30 minutes until deeply golden.
6. Rest & Slice: Let the pastry rest for 10 minutes before slicing with a serrated knife. This allows the cheesy filling to set for clean cuts.
Serving Suggestions
This versatile roll suits many occasions. For an appetizer, slice into 1-inch pieces. As a light meal, serve 2-3 slices alongside a crisp arugula salad with lemon vinaigrette. For a heartier dinner, pair with a bowl of tomato soup or roasted vegetables. The classic accompaniment is a small bowl of warm marinara or ranch dressing for dipping.
How-to Summary
Thaw puff pastry. Mix cheeses, marinara, and seasonings for the filling. Spread filling down the center of the rolled-out pastry, fold, and seal edges tightly. Place seam-side down on a baking sheet, brush with egg wash, top with Parmesan, and bake at 375°F for 25-30 minutes until golden. Let cool briefly before slicing and garnishing with parsley.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the roll, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Add 3-5 minutes to the bake time when cooking from cold.
Can I use different cheese? Absolutely. Provolone, fontina, or a pre-shredded Italian blend work well. For best texture, always include part-skim mozzarella.
Why is my pastry soggy? Sogginess is usually from too much sauce or underbaking. Ensure your marinara is thick, not watery, and bake until the pastry is a deep, flaky golden brown.
How do I store leftovers? Store cooled slices in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or toaster oven to restore crispness.
Can I add meat to the filling? Yes. Cooked, crumbled Italian sausage or finely chopped pepperoni are excellent additions. Ensure any meat is cooled before mixing into the cheese filling.
Common Mistakes to Avoid
- Overfilling: Too much filling causes leaks and prevents a tight seal. Stick to the recommended amounts.
- Not Sealing Edges: Press edges firmly and use the fork crimp. A poor seal results in a burst seam.
- Skipping the Egg Wash: The egg wash is crucial for a golden, shiny, professional-looking finish.
- Slicing Immediately: Cutting the roll straight from the oven causes the hot cheese to ooze out completely. Patience is key.
Conclusion
This Cheesy Marinara Stuffed Puff Pastry Roll is a stunning yet simple dish that delivers maximum flavor with minimal effort. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly flaky, golden pastry wrapped around a rich, savory filling. It’s a guaranteed crowd-pleaser, perfect for any gathering or a comforting family snack. Experiment with the filling to make it your own, but you can’t go wrong with this classic, cheesy combination.