Herb & Cheese Quick Bread Recipe

I turned Homemade Cheese Bread into puff pastry rolls stuffed with roasted vegetables and cheese, and I’m sharing a little-known trick that keeps them perfectly intact in the oven.

I love to roll roasted mixed vegetables into a sheet of puff pastry, then watch the edges brown and the steam escape. This riff borrows the soul of Cheesy Herb Quick Bread and turns it into popping little rolls that are impossible to eat just one of.

I tuck them in and let the oven do the rest, and sometimes I call it my answer to Easy Breakfast Bread Recipes when guests arrive early. It’s crispy, savory and a little surprising, like a savory loaf made tiny.

Try it once and you wont stop thinking about it.

Ingredients

• Puff pastry: flaky, buttery layers, high in carbs and fat, makes bread rich and crisp.
• Roasted mixed vegetables: bring fiber, vitamins, savory sweetness, bulk and color to every bite.
• Shredded cheese: adds protein, melty texture, salty comfort; cheddar is tangy, mozzarella stretches.
• Parmesan: sharp, umami note, low moisture, salty punch that boosts overall savory flavor.
• Fresh herbs: parsley thyme basil bring brightness, aroma, subtle freshness and extra micronutrients.
• Garlic: minced adds a warm pungent kick, antioxidants, boosts savory depth without being sweet.
• Egg (for brushing): gives glossy golden finish, little extra protein, helps browning and seal edges.

Ingredient Quantities

• 1 sheet puff pastry (9 x 12 inches)
• 1 cup roasted mixed vegetables, chopped (bell pepper zucchini red onion mushrooms)
• 1/2 cup shredded cheese (cheddar or mozzarella your pick)
• 1/4 cup grated Parmesan
• 1 tbsp olive oil
• 1 tbsp chopped fresh herbs (parsley thyme or basil)
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 large egg (for brushing)

How to Make this

1. Preheat your oven to 400°F (200°C). If the puff pastry is frozen let it thaw in the fridge or on the counter until pliable but still cold, about 20 to 30 minutes.

2. Warm the olive oil in a small skillet over medium heat, add the minced garlic and stir 20 to 30 seconds until fragrant, then toss in the roasted vegetables just to heat through, 1 to 2 minutes. Turn off the heat, stir in the chopped herbs, salt and pepper, and let the mix cool a little so it wont melt the cheese instantly.

3. On a lightly floured surface gently unfold the 9 x 12 inch puff pastry sheet and smooth any creases with your hands or a rolling pin so it’s roughly the same size again.

4. In a small bowl combine the shredded cheese with about half the grated Parmesan. Sprinkle that cheese mixture evenly over the pastry leaving a 1/2 inch border around the edges.

5. Spread the slightly cooled vegetable mixture over the cheese in an even layer, pressing down lightly so it sticks but don’t overfill.

6. Starting from one long side roll the pastry into a tight log, sealing the seam with a little water or a brush of beaten egg. Pinch the ends closed so filling doesn’t ooze out.

7. Wrap the log in plastic and chill in the fridge for 10 minutes to firm up, or pop in the freezer for 5 minutes if you’re in a hurry. This makes slicing much cleaner.

8. Slice the log into 1 inch rounds with a sharp knife, place the rolls cut-side up on a parchment lined baking sheet about 1 inch apart. Beat the egg and brush the tops and sides of each roll, then sprinkle the remaining Parmesan on top.

9. Bake for 15 to 20 minutes until the pastry is puffed and golden and the cheese is bubbly. Let cool on the sheet for 5 minutes before serving so they hold together.

Equipment Needed

1. Oven, preheat to 400°F
2. Baking sheet with parchment paper
3. Sharp knife, for clean 1 inch slices (chill the log first so it cuts nicer)
4. Small skillet, to warm the oil garlic and veggies
5. Rolling pin or your hands to smooth the puff pastry out
6. Mixing bowls, one small for cheese and egg, one for the veggies mix
7. Pastry brush, to paint the beaten egg on top
8. Plastic wrap, to wrap and chill the log fast

FAQ

Herb & Cheese Quick Bread Recipe Substitutions and Variations

• Puff pastry: swap with refrigerated pie crust, use phyllo sheets layered for flakiness, or canned biscuit or crescent roll dough
• Roasted mixed vegetables: use quick sauteed fresh veg instead, use frozen mixed veg thawed and roasted, or swap for jarred roasted red peppers plus fresh spinach
• Shredded cheese (cheddar or mozzarella): try Gruyere for a nutty note, provolone or Monterey Jack for great melt, or crumbled goat cheese for tangy creamy pockets
• Egg for brushing: brush with milk or cream for a golden top, melted butter for a richer finish, or olive oil if you need dairy free

Pro Tips

– Keep everything cold. Puff pastry puffs best when it stays cold, so if it gets too warm while you work, pop the sheet or the rolled log back in the fridge for 5 to 10 minutes. Use only a light dusting of flour or the pastry can get tough.

– Stop soggy bottoms by drying the veggies well. Pat or squeeze out excess moisture, or toss them in the hot pan longer so they lose steam before you add them. Also sprinkle a thin layer of cheese on the pastry first — that little barrier helps keep the juices from soaking in, and bake on a preheated sheet or pizza stone for extra crisp.

– For neat, even slices chill the log until firm, freezer for 5 minutes works great. Use a very sharp knife or unwaxed dental floss to cut, and cut in one smooth motion so the rolls dont get squashed.

– Small flavor hacks that make them taste pro: stir a little mustard or pesto into the cheese layer, add lemon zest to the veggies for brightness, and save fresh herbs for sprinkling after baking so they stay bright. Brush with egg, but dont overdo it or the tops will burn before the inside is done.