Vegetable Flatbread Roll-Ups with Cream Cheese and Balsamic Glaze
Try these savory vegetable flatbread roll-ups filled with cream cheese, caramelized onions, sun-dried tomatoes, and arugula—finished with a drizzle of balsamic glaze.
These Vegetable Flatbread Roll-Ups are a delicious, vegetarian-friendly appetizer or snack. Made with a simple base of grated potatoes and zucchini, the flatbread is baked until golden and crisp, then topped with cream cheese, caramelized onions, sun-dried tomatoes, and fresh arugula. A drizzle of balsamic glaze adds a sweet tang that brings everything together. Rolled and sliced into pinwheels, they’re perfect for parties, lunchboxes, or elegant entertaining.
Ingredients
Nutritional Information
- Calories: 240
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 420mg
- Total Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 6g
Directions
1. Preheat the Oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Grate the Vegetables
Using a box grater, grate the potatoes and zucchini.
3. Prepare the Batter
In a large mixing bowl, combine the flour, water, salt, and black pepper. Add the grated vegetables and stir until everything is evenly coated.
4. Spread the Mixture
Evenly spread the vegetable mixture over the parchment-lined baking sheet. Use a spatula to press it into a flat, connected layer.
5. Bake
Bake for 25–30 minutes, or until the edges turn golden and crispy. Optional: Brush with olive oil before baking for extra crispiness.
6. Cool and Spread
Let the baked flatbread cool. Spread an even layer of cream cheese over the entire surface.
7. Add Toppings
Sprinkle the arugula, caramelized onions, and sun-dried tomatoes evenly on top. Drizzle with balsamic cream or glaze.
8. Roll It Up
Starting from a short edge, roll the flatbread tightly into a log, using the parchment paper as a guide.
9. Slice and Serve
Cut the roll into 1–2 inch pinwheels and serve as a vibrant appetizer or snack.
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