Summer Squash & TomaProvence Rolls

Summer Squash & TomaProvence Rolls

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 Summer Squash & TomaProvence Rolls

Serves 4-6


1 package puff pastry sheets, thawed

2-3 summer squash, thinly sliced into 1/8-inch rounds

1-2 tablespoons olive oil

2-3 oz Point Reyes TomaProvence, shredded

Salt & pepper

1 whole egg

1 tablespoon cream


Preheat oven to 400°F.  Spray a muffin tin with nonstick spray.  Set aside.


In a medium saucepan, boil sliced squash for about 5 minutes.  Remove with slotted spoon to a paper towel-lined sheet pan.


Roll out puff pastry into a rectangle a little larger than its original size.  Cut dough into 6 strips lengthwise. 


Brush with olive oil, then arrange squash slices on top of each strip, allowing a bit of the squash to peak out above the top of the pastry strip.  Sprinkle TomaProvence evenly on top of squash.  Season with salt & pepper.


Gently roll each strip, from end to end.  Place each roll in prepared muffin tin.  Top with a little more TomaProvence.


In a small bowl, combine egg and cream with a fork or whisk.  Gently dab on top of each roll using a pastry brush..


Bake for 25-30 minutes until golden brown.  Let cool for about 5 minutes before removing from pan.