Cheese and Herb Stuffed Rolls

I am so fortunate that my mom turned me onto pepperoni rolls, and I still admit that they could possibly be one of my all time favorite snacks. There is one thing about those rolls, and that is the bread. The rising, smell, and texture of these rolls are just excellent, and yes, they can be bought from your frozen section for nearly three dollars. Three dollars for 30 some plus rolls, you just cannot go wrong.  The rolls are called Rhodes Dinner Rolls, and are worth every penny.

Cheese and Herb Stuffed Rolls

Lately I have been thinking cheese, and blue cheese at that, and pairing good cheeses with good herbs. I first thought of making some sauce, or fondue for that matter, but then those rolls hit me. What if stuffed those rolls, like I did with pepperoni and mozzarella cheese, with cheese and herbs? Heck, it was worth the shot, and worth trying out a nice pairing in a different way.

Ingredients:

  • Rhodes dinner rolls, as many as you want to make
  • Blue Cheese; gorgonzola, maytag, or your favorite blue
  • Sharp Cheddar cheese
  • Fresh dill, finely chopped
  • Fresh Rosemary, finely chopped

Begin by following your Rhodes dinner rolls recipe. Basically, lightly grease a baking sheet, add your rolls, cover, and let them rise in a warm area for nearly 4-6 hours. Nearing the end of the rising period, I begin to pair my cheeses and herbs. This time I went with a blue cheese and rosemary, and a cheddar and dill. Once risen, take a roll, and take your thumb to make a nice imprint in the roll. Add in some blue cheese, about a tablespoon, and about a 1/2 teaspoon of the chopped rosemary. Fold over and seal, placing seal side down. Do this to as many rolls as you would like. Do the same process with the cheddar and dill mixture.  Cover with a towel, and place these back in your warm place to let rise, approximately one more hour.

When you are ready to bake them, preheat your oven to 350 degrees. Remove the towel from the rolls, and place in the oven for nearly 25 minutes, or until a nice golden brown. Remove from the oven and let them cool for a few minutes before digging in. The cool thing about these types of rolls is that they look like a normal dinner roll, but biting into them has an nice explosion of flavor. My kids loved the cheddar and dill one, while I loved the blue cheese and rosemary.

The possibilities are endless. How would you stuff yours? I am interested to know.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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