Last Updated on 23/06/2020 by Adina
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:
- 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.
Best is day-old bread rolls. However, fresh or frozen and slightly thawed will do as well. If frozen, let them defrost only enough for you to be able to split them.
Nutrition Information:Yield: 4 Serving Size: 2 halves
Amount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 59mgSodium: 786mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 16g
Nutrition information isn’t always accurate.