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Cheese & Chutney Protein Rolls

8 rolls 
20 mins
45 mins

For the chutney:
1 cup packed cilantro leaves, washed and dried
½ cup packed mint leaves, washed and dried
2 serrano chiles
2 green onions
Lemon zest and juice
2 garlic cloves, grated
1 tsp ground cumin
1 tsp kosher salt
1 tbsp extra virgin olive oil
2 level scoops Isopure protein powder, unflavored

For Rolls: 
1 13-14 oz puff pastry sheet, defrosted
1 cup shredded extra sharp cheddar cheese or muenster cheese
½ cup thinly sliced small red onion
1 egg, beaten with 1 tbsp water


  1. Preheat the oven to 425 degrees. Line a sheet tray with parchment paper.
  2. For the chutney: On a cutting board, finely chop cilantro and mint leaves, set aside on the cutting board. Finely chopped serranos and green onion, add to herbs then chop while mixing together. Add mixture to medium bowl with lemon zest, 2 tbsp lemon juice, garlic, cumin, salt and oil. Gently mix until all combined. Add one scoop of protein powder at a time and stir until fully combined, mixture will look dry. If the mixture is too dry, add 1 more tbsp of oil and mix. Set aside.
  3. Whisk egg in a small bowl and set aside. Lightly dust a work surface with flour, unroll or unfold puff pastry on the surface, roughly 13in x 15in. Dollop herb chutney mixture onto puff pastry, covering all but an 1in strip along the short ends. Sprinkle it with cheese and red onion. Brush one of the uncovered strips with egg wash, this will help seal the puff pastry after it is rolled.
  4. Begin rolling on the opposite end of the egg wash strip. Roll tightly and evenly, trying not to press down while rolling. Cut into 1 ½ in pieces and place 2 inches apart on a sheet tray. Brush each roll with egg wash.
  5. Bake in the oven on a lower rack for 20-25 minutes until golden brown and caramelized. Remove from the oven and allow to cool for 5 minutes before eating.