This Parmesan broccoli roll is an irresistible snack. Flaky, buttery puff pastry surrounds melty mozzarella, garlicky broccoli and sharp Parmesan. It’s delicious and easy to make.
Meet your new favorite savory snack.
This roll is full of stretchy mozzarella, nutty Parmesan, plenty of sautéed broccoli and lots of garlic — the combination is wildly satisfying.
It tastes incredible, and everyone seems to love it.
Alternative title: how to get your whole crew to eat broccoli — and enjoy it.
It’s straightforward to make, almost like a stromboli or calzone, so kids tend to love it too.
I use the same simple method I use for breakfast danishes: puff pastry as the base. Puff pastry makes assembly quick, and the recipe is easy to double if you want to feed a crowd.
It’s impressive how much flavor comes from just a few ingredients: broccoli, garlic, mozzarella and Parmesan. They work together to create big, comforting taste.
I could eat this every day!
Start by sautéing a generous amount of garlic, then add finely chopped broccoli and a pinch of crushed red pepper for a little heat. Cutting the broccoli into small pieces makes it easier to enjoy inside the pastry.
Slice the puff pastry in half lengthwise. I prefer full sheets of refrigerated puff pastry from brands like Wewalka or Jus Rol. If your pastry is perforated, gently roll it to combine into one smooth sheet.
On one long sheet, layer shredded mozzarella first, then the sautéed broccoli and garlic. Finish with grated Parmesan. Place the other pastry sheet on top, brush the edges with egg wash to seal, and cut a few slits on top for steam to escape.
Bake for about 20–25 minutes until golden and puffed. When it comes out of the oven, a final sprinkle of Parmesan adds flavor and texture.
This is flaky, buttery, garlicky and cheesy — everything you’d want in a snack. It works as an appetizer, a casual dinner alongside a big green salad, or a shareable party bite.
If you like dipping, try it with marinara, vodka or Alfredo sauce, or a cool ranch-style dip for contrast.
I’m so in.
Parmesan Broccoli Roll
Parmesan Broccoli Roll
4
20 mins
25 mins
45 mins
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Ingredients
- 2 tablespoons olive oil
- 8 garlic cloves, minced
- 3 cups broccoli florets, chopped
- Kosher salt and pepper, to taste
- ½ teaspoon crushed red pepper
- 1 sheet puff pastry, thawed if frozen
- 1½ cups shredded mozzarella or Italian blend
- ½ cup finely grated Parmesan, for topping
- 1 egg + 1 teaspoon water, beaten (egg wash)
Instructions
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If your puff pastry comes in a perforated sheet, roll it lightly with a rolling pin so it becomes one continuous sheet.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Heat the olive oil in a skillet over medium-low heat. Add the minced garlic and cook about 30 seconds until fragrant.
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Add the chopped broccoli, season with salt and pepper, and sauté until slightly softened, about 3–4 minutes. Stir in the crushed red pepper.
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Slice the puff pastry in half lengthwise and place one piece on the prepared parchment-lined sheet.
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Scatter the shredded mozzarella on the pastry, leaving a ½-inch border. Top with the sautéed broccoli and finish with grated Parmesan.
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Brush the exposed border with the beaten egg. Place the remaining pastry sheet on top and press the edges to seal.
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Cut a few slits in the top to release steam, then bake 20–25 minutes until golden and puffed.
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Remove from the oven, let cool slightly, sprinkle with additional Parmesan, slice and serve.
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Best way to eat broccoli, am I right?