Of course! Savory Meat and Cheese Rolls are a fantastic and versatile idea. They can be anything from a quick snack to a hearty meal.
Here are two delicious approaches: one using crescent roll dough for incredible ease, and another using a homemade yeast dough for a truly from-scratch, bakery-style experience.
Version 1: Easy Crescent Roll Meat and Cheese Pinwheels
Perfect for a last-minute appetizer, party snack, or quick lunch. Super customizable!
Ingredients:
· 1 can (8 oz) refrigerated crescent roll dough (or 1 sheet of puff pastry)
· 4-6 slices deli meat (ham, turkey, salami, or pastrami work well)
· 4-6 slices cheese (Provolone, Swiss, Cheddar, or Mozzarella)
· 2 tablespoons Dijon mustard or mayonnaise (optional)
· 1 teaspoon everything bagel seasoning, dried oregano, or garlic powder (optional)
Instructions:
- Preheat: Preheat your oven to 375°F (190°C).
- Prepare the Dough: Unroll the crescent dough sheet onto a piece of parchment paper. If it’s perforated, press the seams together to seal them.
- Add Toppings: If using, spread a thin layer of mustard or mayonnaise over the dough. This adds flavor and helps the rolls hold together.
- Layer: Arrange the slices of meat evenly over the dough, leaving a small border around the edges. Top the meat with a layer of cheese slices.
- Roll Up: Starting from the long side, tightly roll the dough into a log, using the parchment paper to help you. Pinch the final seam to seal.
- Slice: Using a sharp serrated knife, slice the log into 8-10 even pinwheels.
- Bake: Place the pinwheels on a baking sheet, cut-side down. Sprinkle with your chosen seasoning, if desired.
- Bake for 12-15 minutes, or until the rolls are puffed and golden brown.
- Serve: Let cool for a few minutes before serving. They are best warm!
Version 2: Homemade Savory Meat and Cheese Swirl Rolls
These are softer, fluffier, and more substantial—like a cross between a soft dinner roll and a hot pocket.
Ingredients for the Dough:
· 3 ½ – 4 cups all-purpose flour, divided
· 2 ¼ teaspoons (1 packet) instant yeast
· 2 tablespoons granulated sugar
· 1 teaspoon salt
· 1 cup warm milk (about 110°F/43°C)
· ¼ cup (½ stick) unsalted butter, melted
· 1 large egg
For the Filling:
· 1 ½ cups cooked, crumbled meat (e.g., ground beef, Italian sausage, or diced ham)
· 1 ½ cups shredded cheese (a mix of Mozzarella and Cheddar is great)
· ¼ cup grated Parmesan cheese
· 2 tablespoons finely chopped parsley
· 1 teaspoon garlic powder
· 1 egg, beaten (for egg wash)
Instructions:
- Make the Dough:
· In the bowl of a stand mixer, whisk together 2 cups of flour, yeast, sugar, and salt.
· Add the warm milk, melted butter, and egg. Mix with a dough hook on low until combined.
· Gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and is slightly tacky but not sticky.
· Knead on medium speed for 5-6 minutes until smooth and elastic.
· Place the dough in a greased bowl, turn to coat, cover, and let rise in a warm place for 1 hour, or until doubled in size. - Assemble the Rolls:
· Punch down the risen dough. Turn it out onto a floured surface and roll it into a 12×18 inch rectangle.
· Make the Filling: In a bowl, combine the cooked meat, shredded cheese, Parmesan, parsley, and garlic powder.
· Sprinkle the filling mixture evenly over the dough, leaving a ½-inch border around the edges.
· Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
· Use a sharp serrated knife or dental floss to cut the log into 12 equal slices. - Second Rise and Bake:
· Place the slices in a greased 9×13 inch baking pan. Cover and let rise for 30-45 minutes, until puffy.
· Preheat oven to 350°F (175°C).
· Brush the tops of the rolls with the beaten egg wash.
· Bake for 20-25 minutes, or until the tops are deep golden brown and the internal temperature reads about 190°F (88°C).
· Let cool in the pan for 10 minutes before serving.
Filling Ideas & Pro-Tips:
· Get Creative with Fillings:
· Pizza Rolls: Pepperoni, mozzarella, and a brush of pizza sauce.
· Reuben Rolls: Corned beef, Swiss cheese, and a thin layer of Thousand Island dressing.
· BBQ Chicken Rolls: Shredded chicken mixed with BBQ sauce and cheddar cheese.
· Breakfast Rolls: Cooked scrambled eggs, crumbled bacon, and cheddar cheese.
· Tips for Success:
· Don’t Overfill: Too much filling will cause the rolls to burst open during baking.
· Roll Tightly: A tight roll ensures neat swirls and prevents gaps.
· Sharp Knife: Use a sharp, serrated knife and a gentle sawing motion to slice the rolls cleanly without squishing them.
· Make-Ahead: The unbaked rolls (both versions) can be covered and refrigerated overnight. Let them come to room temperature for 30 minutes before baking.
Whether you choose the quick crescent roll version or the hearty homemade one, you’re in for a delicious treat! Enjoy.