Mediterranean Spring Rolls

Look what I have for you today…

Another appetizer!

IMGP0312As a part of the Foodbuzz Tastemaker Program, I was chosen to pick a recipe from Campbell’s Kitchen, recreate it and share it with all my lovely readers.

I chose their Mediterranean Spring Rolls. These are the cutest little things; spring rolls made with fluffy puff pastry.

If you like artichokes, sun dried tomatoes…

IMGP0395And a drizzle of balsamic vinegar…


You’ll love these.

Mediterranean Spring Rolls


  • 1 tablespoon olive oil
  • 1 large onion, minced (about 1 cup)
  • 1 can (about 14 ounces) artichoke hearts, drained and chopped
  • 1/2 cup minced sun-dried tomatoes
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons minced fresh parsley
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 tablespoons prepared pesto sauce
  • 1 egg, beaten
  • Balsamic vinegar


  • Preheat oven to 400.
  • Heat oil in a pan over medium heat; add onion, artichokes and tomatoes. Cook until onions are translucent.
  • Stir in pepper and parsley and remove from heat and let cool for 15 minutes.
  • Unfold pastry sheet onto a floured surface and roll out to a 12" square, then cut into 6 (6x4) squares.
  • Spread 1 teaspoon pesto on each pastry rectangle to within 1/4 inch of the edge. With the long side facing you, spoon about 1/3 cup vegetable mixture on the bottom half of each pastry rectangle.
  • Fold 2 opposite sides 1/2 inch over the filling. Starting at a long side, roll up like a jelly roll.
  • Brush the pastries with the egg. Place the pastries seam-side down onto a baking sheet.
  • Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.
  • Cut the pastries in half diagonally to serve. Drizzle with the balsamic vinegar, if desired.



Presented by Campbell’s Kitchen.

This Post Has 4 Comments

  1. Denise@Bebetsy

    Artichokes, sun dried tomatoes and puffy pastry? Yes we love that! XO

    1. Dixie Chik

      Thanks Denise!

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