Savory Spiral Stuffed Rolls

Name: Savory Spiral Stuffed Rolls
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 -16 rolls
Ingredients: 1 recipe roll dough; 12 ounces cream cheese; ¼ cup butter; 2 cups chopped ham; 1 ½ cups finely chopped broccoli; 2 cups shredded cheese; 1 cup freshly grated Parmesan cheese; 1 cup finely chopped green onions

User Reviews

4.9

33 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings
12 -16 rolls
Calories
342 kcal
Course
Appetizer
Cuisine
American

Savory Spiral Stuffed Rolls

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 recipe roll dough this yields about 12 rolls
12 ounces cream cheese softened
¼ cup butter softened
2 cups chopped ham leftover ham or deli ham works great here
1 ½ cups finely chopped broccoli
2 cups shredded cheese Swiss, Cheddar..options are limitless
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

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Instructions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments.
Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Notes

Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.
Tutorial: this tutorial on yeast may help identify how a perfectly floured dough should be.

Nutrition Information

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Serving 1 Roll Calories 342kcal (17%) Carbohydrates 21g (7%) Protein 15g (30%) Fat 22g (34%) Saturated Fat 12g (60%) Cholesterol 72mg (24%) Sodium 804mg (34%) Fiber 1g (4%) Sugar 2g (4%)