Spicy Cheese Stuffed Whole Wheat Rolls
I hope everyone had a great weekend! I had Friday off, so mine was extra long (but still never long enough, right?). I’d like to say I was super productive with my day off, but I basically sat around playing video games, caught up on some TV, and baked a loaf of bread (recipe probably to come if I make it again and remember to take pictures. It was delicious and crazy easy).
With most of my posts, I wouldn’t know that anyone I interact with daily actually reads my recipes, but when I posted my broccoli and cheese stuffed rolls, pretty much everyone I know raved about how delicious they looked and tasted. I had some left over dough a few weeks ago and was craving something spicy, so I thought I’d try to get that kind of reaction again!
After not ever eating anything spicy for a long, long time, I’m suddenly obsessed. These would be just as good without the hot sauce, if you’re not into spicy. Cream cheese helps make these nice and creamy even if you eat them cold and keeps the spice in check. I threw in some spinach simply because that’s how I roll and it was a great combination. You could easily use another leafy green or even finely chopped cauliflower or broccoli. This recipe only uses half the dough, because I like always having extra in the fridge. Not sure what else to make? Double the recipe, try the broccoli and cheese rolls, make a pizza, or apple pie cinnamon rolls – it’s a very versatile dough! If you’re feeling lazy, thaw some frozen store bought pizza dough and it’ll save you having to make any and let it rise.
- 1 ½ c water, warm (but not hot) to the touch
- 4 tsp dry active yeast (two packets)
- 2 tsp sugar (don’t use sugar-free substitutions)
- 3 ½ c white whole wheat flour + extra
- 1 tsp salt
- 8 oz fat free cream cheese
- 1 ½ c shredded reduced fat sharp cheddar
- ½ – 1 tbsp Frank’s Red Hot
- ½ tsp garlic powder
- salt and pepper, to taste
- ¾ – 1 ½ c chopped spinach
- Combine the water, yeast, and sugar. Let sit about 5 minutes, until the top is nice and foamy.
- Mix the flours and salt. Using a stand mixer with a dough hook (or by hand, for a good arm workout) add the yeast mixture to the flours. Stir until it comes together as a ball. Add extra flour or water as necessary until all flour is visibly incorporated and the ball isn’t sticky.
- Hand knead or use the stand mixer on a slow/medium speed for five minutes.
- Cut the dough in half and put extra in the refrigerator or freezer for another use. Cover remaining dough and let rise for 15 minutes.
- While the dough is rising, combine cream cheese (may need to microwave for ~15 – 30 seconds to soften), shredded cheese, hot sauce, garlic, salt, and pepper. Once combined, gently stir in the spinach until evenly distributed.
- Cut the dough into 8 equal pieces. For each piece, flatten and stretch into a circle ~ 4 – 5 inches in diameter. Drop ⅛th of the cheese picture into the center of a circle. Wet the edges with your fingers, bring the edges in and seal well, shaping the roll while you do it.
- Preheat the oven to 400° F. Cover and let rest for another 10 – 20 minutes (you can skip this step, the actual roll part will just be less thick).
- Place the rolls on a baking sheet. If desired, you can spritz the rolls with nonstick spray or brush with oil/butter to encourage browning.
- Bake for 10 – 15 minutes. Cheese may start oozing out if the rolls aren’t well sealed or through thin spots in the dough.
Side Note: I know a few people have made recipes from my blog, but I always wonder if there are more out there. I’m thinking about doing some sort of contest where people Tweet or email pictures of the food they’ve made and I’ll randomly select someone to get a gift card. Anyone have any suggestions for the logistics of this? I don’t use much social media (but am not opposed to setting something up for my blog). What should I use for this: Twitter, email, Instagram? Any suggestions?