Veggie Pastry Rolls

• 1 pkg (16 oz) frozen chopped spinach, thawed
• 2 large carrots, peeled, coarsely grated
• 2/3 cup ricotta cheese
• 1 1/2 cups soft fresh breadcrumbs
• 2 None eggs, at room temperature
• 1 None onion, finely grated
• 1/2 cup grated Cheddar cheese
• 3 sheets frozen puff pastry, thawed
• 1/3 cup pepitas (shelled pumpkin seeds)
• None None Store-bought tomato salsa, to serve

1. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper.
2. Using hands, squeeze excess liquid from spinach. Place in a bowl. Add carrots, ricotta, breadcrumbs, 1 egg, onion, cheese and a pinch of salt; mix well.
3. Lightly whisk remaining egg in small bowel; set aside. Cut each pastry sheet in half to form 2 rectangles.
4. For each roll, place 1/6 of spinach mixture at a short edge of pastry, leaving a 1/2 inch border. Roll up to enclose spinach mixture, keeping ends open. Place, seam side down, on prepared pan. Repeat to make 6 rolls. Brush tops with whisked egg. Sprinkle with pepitas.
5. Bake 20-25 mins, or until golden and puffed. Cool in pan on wire rack for 10 mins. Serve with salsa.

carrots, ricotta cheese, breadcrumbs, eggs, onion, cheddar cheese, pastry, pepitas, tomato salsa

Taken from recipes-plus.com/api/v2.0/recipes/22682 (may not work)