Vegetable Feta Rolls

• 1 tbsp olive oil
• 1 None medium yellow onion, finely chopped
• 2 cloves garlic, crushed
• 5 oz button mushrooms, halved, thinly sliced
• 1 None medium zucchini, grated, excess liquid squeezed out
• 1 lb sweet potatoes, cut into 1/2 inch pieces
• 3.5 oz feta, crumbled
• 1 tsp rosemary, finely chopped
• 3 sheets frozen puff pastry, thawed
• 1 None large egg, lightly beaten
• 2 tsp sesame seeds

1. Preheat oven to 400u0b0F. Line a large baking sheet with parchment paper. Heat oil in a large deep frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, mushroom and zucchini and cook, stirring, for 5 minutes or until soft. Transfer to a large bowl and allow to cool.
2. Meanwhile, steam sweet potatoes until tender. Add to mushroom mixture. Set aside to cool.
3. Add feta and rosemary to vegetable mixture and season to taste. Cut pastry sheets in half. For each roll, spread 1/6 of filling on a pastry sheet, starting 1 inch in from a long side and spreading filling to remaining edges. Brush pastry with a little egg along the 1 inch border; roll up from the opposite edge to enclose the filling. Cut in half crosswise. Place on prepared baking sheet, brush tops with remaining egg and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden brown. Serve.

olive oil, yellow onion, garlic, button mushrooms, zucchini, sweet potatoes, feta, rosemary, pastry, egg, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/23958 (may not work)