Cheesy Vegan Sun-Dried Tomato and Olive Rolls

Puff pastries aren’t just for sweet recipes!

These crispy, cheesy Mediterranean-inspired puff pastry rolls are a great quick and easy dinner or creative appetizer for your holiday feast. Savory spread, sun-dried tomatoes, basil, and olives pack it with seaside flavors and melty vegan cheese just makes everything taste better. These are sure to please a variety of palates.


  • 1 pound vegan puff pastry
  • Marmite/Vegemite or any savory spread
  • A handful of olives
  • A handful of oil-packed sun-dried tomatoes, halved
  • A handful of fresh basil leaves
  • 1/2 red onion, thinly sliced
  • Shredded melt-able vegan cheese
  • Freshly grated black pepper, to taste


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Preheat oven to 390°F. Lightly grease a baking sheet.

Roll out your puff pastry block on a lightly floured surface until it’s approx 12×12 inches. You could also use pre-rolled pastry sheets here.

Next, spread on a thin layer of marmite or vegemite across the surface, you don’t need a lot as it has such a strong taste.

Then, scatter evenly the olives, tomatoes, onion, and basil across the top, leaving a 1/2-inch gap around the edge. Spread a handful of shredded cheese over the top, and grate on some black pepper to taste.

Starting at the bottom, roll over the edge, and continue to roll pastry over itself until you have a scroll. Seal the edge along the top by pressing gently with a fork. Slice the scroll into rounds about 1 1/2-2 inches thick and place on the baking sheet.

Bake pastry scrolls for 20 minutes until the pastry is puffed and golden. Serve warm.

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