CHEESE STUFFED MINI ROLLS
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”
Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into The New Israeli Cuisine”, shares her brunch tips and recipe for Cheese Stuffed Mini Rolls on Big Blend Radio.
The most enjoyable part of cooking is preparing new and exciting food for the family and good friends. This recipe for Cheese Mini Rolls is one that easily fits the bill! A crusty, chewy cheese filled roll that is easy to make and can be prepared the day before. Bake them just before your guests arrive. Assuming there is any leftovers, re-heat them in the oven to remain crispy. Kids will love these! For this recipe, I chose small rolls of two and a half square inches, but mini baguette rolls will work outstandingly well!
25 mini rolls
3 large eggs
6 ounces Cheddar cheese, grated (or any yellow cheese of your choice)
8 ounces sour cream
4 scallions, finely chopped
Dash of salt and freshly ground black pepper
Cut off the crown of the roll horizontally. Scoop out the insides and put all the rolls on a baking tray lined with baking paper.
In a medium bowl, beat the eggs with a fork and add the yellow cheese, cream and the chopped onions. Season with a dash of salt and pepper; then mix.
Fill each roll with the mixture, (about 1 tablespoon) and bake in a preheated oven at 350° for 25 minutes or until the filling is firm and the edges are golden.
Remove from the oven and serve immediately.