> cooking spray
> 1 large zucchini
> 1 large carrot
> 1/2 (17.3 oz) pkg puff pastry, thawed
> 1 large egg
Preheat oven to 400°F. Generously coat a 12-cup muffin pan with the cooking spray. Cut the zucchini and carrot in half lengthwise. Very thinly slice zucchini and carrot.
Roll the puff pastry sheet into a 12x12-inch square. Cut into nine 4-inch squares. Cut each square of puff pastry in half. Arrange the two halves next to each other so short ends are touching. Press down on the seam to create one 8-inch-long rectangle.
Place 2 zucchini slices at the top of the pastry, rounded sides up, followed by a carrot slice. Repeat until you reach the end of the pastry. Season vegetables with salt.
Fold the bottom of the puff pastry up and over the vegetables to partially cover. Starting at one of the short ends of the pastry, roll into a rose. Place in one cup of muffin pan. Repeat with remaining vegetables and pastry.
In a small bowl, whisk the egg and brush over the tops of the pastries. Bake 25 min., until golden brown and crisp on bottom and sides.