Puff pastry roll with carrots and zucchini

Ingredients for 4 servings:

• 1 zucchini
• 2 carrots
• 1 onion(s)
• 50 g cheese, grated
• 1 tbsp vegetable stock powder
• 1 roll of toffee batter, approx. 275 g, from the refrigerated section
• 1 egg(s)
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Clean and coarsely grate the vegetables. Finely chop the onion. Heat a little oil in a pan. First, fry the onions until golden brown, then add the carrots and zucchini and sauté briefly. Season with salt, pepper, and vegetable stock. Let everything cool completely. Roll out the puff pastry. Pull it apart slightly to make it larger. Spread the cooled vegetables on top. Sprinkle with cheese. Then shape the dough into a roll. Seal the ends together firmly. Brush the dough with egg and place it on a baking sheet lined with baking paper. Bake in an oven preheated to 180°C (top/bottom heat) for about 20 minutes on the middle shelf, until the roll is golden brown.