The stuffed cheese rolls are delicious, soft no-yeast buns with a melty, tasty filling. I had a package of spreadable cheese to use up and I wanted to use it to make a simple and quick dough, creating these lovely stuffed cheese rolls. Soft, crispy and melty, these rolls are ready in just a few minutes and straight into the oven. You can fill them however you prefer, even with cured meats or other vegetables and cheeses; I made them in a vegetarian version with spinach. They are perfect as an appetizer or as a substitute for bread — simply delicious!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 pieces
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour (00)
- 7 oz spreadable fresh cheese (cream cheese)
- 2 tbsp milk
- 1 packet instant baking powder for savory preparations
- 1/2 tsp salt
- as needed spinach and scamorza (smoked mozzarella) for the filling
- as needed water and sesame seeds for the topping
Steps
The stuffed cheese rolls are very simple and quick to prepare. First, place the spreadable cheese, the milk, the flour, the instant baking powder for savory preparations, and the salt in a bowl and form a soft, compact dough ball.
Work the dough on a lightly floured surface and divide it into 4 portions. Roll each piece into an elongated rectangle less than 1/4 inch thick (place a little flour underneath) and fill the center with a bit of fresh baby spinach and scamorza grated with a coarse grater.
Close the rolls by bringing the side edges to the center and seal them well with a rolling pin. Then dip them first in water and then in sesame seeds.
Place the stuffed cheese rolls on a baking sheet lined with parchment paper, make small slits with a knife, and bake in a preheated oven at 392°F for about 20 minutes, until golden.
Tips:
The stuffed cheese rolls can be kept at room temperature for a few hours or in the fridge for a couple of days. You can fill them with whatever filling you prefer. I used a light spreadable cheese, but regular spreadable cheese works fine, as does a plant-based version.
Other homemade no-yeast bread recipes HERE
