Stuffed bread rolls with cheese, ham and sour cream, these make the perfect accompaniment for soup or a very popular party snack.
And I should not forget to mention that these stuffed dinner rolls are just the kind of meal that kids love most. What is not to love? Bread topped with a creamy ham and cheese mixture and baked until hot and melty. Absolutely delicious!
This must be one of the easiest recipes I have ever posted. So easy that a child could do it! And so delicious and versatile, you will keep coming back to it whenever you don’t feel like spending a long time in the kitchen or when people decide to come over on short notice.
What will you need to make these rolls?
- Well, more or fewer ingredients that one always has in the house. At least I always seem to have them!
- I prefer to make the stuffed rolls with fresh dinner rolls from the bakery, but still, I always seem to have a bag of frozen bread rolls in my freezer.
- So, bread rolls, either fresh (day old actually work best) or frozen, some ham and cheese, small bell pepper, and some sour cream.
- Chop and mix them, spread them on the bread roll halves, and bake them for 15 minutes. That’s it! And you will so love them!
- Any kind of cold cuts you happen to have (my children love salami).
- Some soft butter, cream cheese, or double cream instead of sour cream to bind the mixture.
- Different kinds of cheese from Gouda and Cheddar to Emmental, blue cheese, or Parmesan.
- Olives, herbs, canned corn or mushrooms, and so on.
- Experiment and see what you like best!
Can you make ahead?
- Definitely. Make the filling the day before, cover the bowl well, and refrigerate it until needed.
- The bread rolls can also be bought a day in advance and be kept in a paper bag until the next day, their consistency will be then perfect for baking.
- These stuffed bread rolls are perfect to serve to a party. Make the filling in advance and keep it covered and refrigerated until ready to bake.
- All you have to do then is split the rolls, smear them and bake them shortly. And trust me, everybody will love them!
How to serve?
- Preferably immediately.
- Leftovers can be reheated in the oven.
- I almost always make these stuffed dinner rolls to serve with creamy soups. You could try them with this Broccoli Soup, this Sweet Potato Soup, or this Carrot Soup with Milk.
- Well, with any kind of simple creamy soup actually.
More bread rolls:
Stuffed Bread Rolls (with Ham and Cheese)
- 4-6 bread rolls depending on size Note
- 100 g/ 3.5 oz/ 1 cup Gouda or Cheddar
- 100 g/ 3.5 oz cooked ham
- 1 small red bell pepper or half a larger one
- 125 g/ 4.4 oz/ ½ cup sour cream about 6-7 tablespoons
- sweet paprika powder
- fine sea salt and pepper
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Halve the bread rolls and place the halves on the baking tray.
- Grate the cheese roughly and chop the ham and the red bell pepper into small cubes. Place them all in a bowl and add the sour cream. Add some sweet paprika powder, salt, and pepper. Mix well. Spread the mixture generously on the halved bread rolls.
- Bake for 15 minutes or until the bread is crispy and the cheese mixture golden and melted.