Vegetable Mozzarella Ring
Elevate your appetizer game with this stunning Vegetable Mozzarella Ring, a flaky and cheesy delight that’s as beautiful as it is delicious. Built on a base of golden, buttery puff pastry, this dish is packed with a vibrant mix of sautéed red and yellow bell peppers, tender broccoli florets, and sweet carrots, all seasoned with fragrant garlic and Italian herbs. Melted mozzarella cheese binds the filling together, creating the perfect balance of savory creaminess and fresh vegetables. The ring is brushed with a glossy egg wash for a golden finish that’s sure to impress. Quick to prep and ready in under 45 minutes, this show-stopping dish is ideal for holiday gatherings, family dinners, or party trays. Serve it as a centerpiece snack or pair it with a fresh salad for a complete vegetarian meal. Perfect for SEO: "easy vegetable appetizer," "puff pastry recipes," and "vegetarian mozzarella recipes."
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 2 cups Mozzarella cheese
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 cup Broccoli florets
- 1 medium Carrot
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Chop the red and yellow bell peppers into small cubes. Thinly slice the carrot and cut the broccoli florets into small pieces.
Mince the garlic cloves and set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
Add the chopped bell peppers, broccoli, and carrot to the skillet. Sprinkle with Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Remove from the heat and let cool slightly.
On a clean surface, lay out one puff pastry sheet. Using a knife or pizza cutter, cut it into 8 equal triangles. Repeat with the second puff pastry sheet. You should have 16 triangles total.
Arrange the puff pastry triangles in a circle on the prepared baking sheet, with the wide ends overlapping in the center to form a ring and the pointed ends facing outward.
Spread the cooked vegetable mixture evenly around the wide ends of the pastry triangles. Sprinkle the mozzarella cheese over the vegetables.
Gently fold the pointed ends of the triangles over the filling and tuck them under the wide ends to seal the ring.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the puff pastry to give it a golden sheen as it bakes.
Bake the ring in the preheated oven for 18-20 minutes, or until the pastry is golden brown and flaky.
Remove from the oven and let it cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 455 mg | 35% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
