How many delicious recipes can we prepare with pumpkin. To make this tempting dish, all you need is a roll of puff pastry and some pumpkin, to which we can add mozzarella (perhaps leftover from the day before) and some grated table cheese. In just over an hour, we will have created a delicious dinner or a light but tasty appetizer.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 7/8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 roll Rectangular Puff Pastry
- 10.5 oz Pumpkin
- 2.6 oz Grated Cheese
- to taste Freshly Ground Pepper
- 8.8 oz Buffalo Mozzarella
Preparation
Clean the pumpkin, removing any waste parts. Slice it thinly and grill it on both sides without seasoning.
Let the pumpkin cool; in the meantime, cut the mozzarella into small cubes and let it drain in a colander. I prefer to use mozzarella leftover from the day before because it is drier. We can replace mozzarella with provolone cheese.
Grate the table cheese.
Turn on the oven and set it to the highest temperature.
Take the puff pastry out of the fridge and unroll it.
Sprinkle it generously with some grated cheese, cover it completely with pumpkin slices, add more grated cheese, mozzarella, and a pinch of freshly ground pepper. There is no need to salt the pumpkin; it will be flavored during cooking by the cheese and mozzarella.
Roll up the puff pastry, starting from the shorter side, and sprinkle it with a bit more grated cheese. Place the roll on a sheet of baking paper and transfer it to a loaf pan, lower the temperature to 392°F and bake it on the middle rack of the hot oven.
Bake the roll stuffed with pumpkin for about 20/25 minutes or until it becomes puffy and golden. Let it cool completely before slicing.
Bon appetit
