Extremely tasty, warm and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky and cheesy bread bombs.

If you love soft dinner rolls than you will adore these beauties with cheese, brushed with butter, garlic and herbs.

From time to time my kids would request with the addition of pepperoni or make them like pizza rolls.

What can I say? I just love making them happy.

Basically this is my all-purpose dough. I have tested so many baked goodies using this dough that I can’t even tell you.

We are talking from savoury rolls, pizza, pizza rolls, different types of twist bread and so forth.

As we are all aware that I am not some kind of amazing cake baker, but when it comes to baked goodies I fully stand by my recipes made with dough. Proudly!

Well, my husband and daughter devoured this tray of rolls while watching football. I mean those two love anything carblicious as well as with cheese.

They kept dipping in the delicious marinara sauce. While I almost cried watching them, because following a low carb lifestyle sometimes sucks.

Especially when you not only love carbs but make them all the freaking time.

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However, in my opinion, it is all in moderation as well as balance.

Anyhow, I have been making these for years. Also, I enjoyed them many time myself so that’s why I fully recommend making these fluffy rolls.

Hey, if you get inspired and make this quick and easy Cheese Stuffed Dinner Rolls, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

THE BEST CINNAMON ROLLS

EASY HOMEMADE FRENCH BREAD

SPIRAL TWIST BREAD ROLLS

HOMEMADE DINNER ROLLS

Yield: Makes around 20 to 24 Rolls

Cheese Stuffed Dinner Rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional WAITING Time: 1 hour

Total Time: 1 hour 35 minutes

Tasty, warm and easy recipe for Cheese Stuffed Dinner Rolls

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Ingredients

• 5 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 pack active dry yeast
• 1/2 tablespoon sugar
• 1 1/2 cup of whole milk
• 2 tablespoons melted unsalted butter
• 1 pack mozzarella string cheese cut into 2-inch cylinders
• 1/2 package cream cheese, room temperature
• 1/4 cup garlic and herb butter for brushing
• Or use unsalted butter with 1 teaspoon garlic powder + 1 tablespoon dried parsley

Instructions

1. In the bowl of a stand mixer combine the flour and salt, mix it, then add dried yeast and sugar.
2. Add melted butter, and warm to touch milk. Start kneading at medium speed until the dough is formed and pulling away from the side of the bowl.
3. Cover and allow the dough to rise for about 60 minutes, but you can let it rise to up to 3 hours.
4. Remove the dough from the bowl and place it on a countertop or any work area such as a clean cutting board.
5. Divide the dough in half then into quarters. Divide each quarter into 8 equal size balls.
6. Stretch each bowl and add a generous amount of room temperature cream cheese and about 1/2 stick of sliced string cheese.
7. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. 
8. Place the rolls on a parchment-lined baking pan or non-stick pan and make sure they are about 1/2 inch apart. Cover and let rise for about 30 additional minutes. Brush with melted garlic and herbs butter, or you could make your own (step 10.)
9. Bake in a preheated 375-degree oven for 20-25 minutes or until golden.
10. Melt more garlic and herb butter, or you may add one teaspoon of garlic powder, 1 tablespoon of dried parsley to melted unsalted butter and brush on these golden rolls as soon as they are out of the oven.
11. If you are planning to serve them later, just reheat it for 30 seconds and serve.

Notes

You may use other cheese such as Mild Cheddar, Cheese Cubes, Swiss, Provolone, etc.

You do not have to use cream cheese, but my family loves it so much so that's why I add to my rolls.

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If you love salmon than you will love this tasty and quite easy Salmon Wellington aka salmon fillet wrapped with puff pastry.

I think this is the fanciest dish that I made in a long time, but it is ridiculously simple. Well, I could not believe why was I scared to make it before.

Anyhow, I had so much fish in my freezer and decided to give it a go. The first time when I made it for my family and me, it was so good. The second time even better.

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Now, I must make it every few weeks. It is just such a delicious and satisfying way to prep fish. In addition, my family simply loves it.

My husband actually asks for it all the time so when I want to make a romantic dinner for just two of us, this meal is certainly it.

I imagine that you could use another type of fish. I did not try it, but I do not see the reason why not.

Also, I don’t think chicken or pork would work unless you pre-cook it.

I think the pastry would be too soggy but then again I have not tried it, however, I suspect precooking would help tremendously.

Anyhow, I am not Godan Ramsey, of course, but I believe my Salmon Wellington is kick-ass good. It is flavorful, easy and delicious.

You may serve it with maybe my comforting potato salad, or refreshing Cucumber Radish Salad.

Either way, I really do hope you guys make it and like it as much as we did.

That being said, I will update pictures soon because I didn’t like these as much… but, you guys kept asking for the recipe ever since I posted on Instagram. So, here it is.

If you get inspired by this recipe for Salmon Wellington, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. Happy Cooking, friends!

Yield: Serves 2-3

Salmon Wellington

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Festive and fancy looking Salmon Wellington is always hit on the table especially if you are salmon lover.

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Ingredients

• 2 tablespoons butter
• 2 cloves garlic, chopped
• 5 oz fresh spinach, or defrosted frozen spinach
• 1 teaspoon onion powder
• 1 teaspoon salt, for spinach
• 1 teaspoon pepper, for spinach
• 2 oz heavy whipped cream
• 1/4 block cream cheese
• Handful shredded parmesan cheese, about 1/4-1/2 cup
• 2 tablespoons fresh dill, chopped
• 1 sheet puff pastry, softened to room temperature
• 1 salmon fillet, defrosted if frozen and skin removed
• 1 teaspoon salt, for salmon
• 1 teaspoon pepper, for salmon
• 1 tablespoon lemon juice
• 1 egg, beaten for pastry

Instructions

1. Preheat oven to 400°F (200°C).
2. In a pan over medium heat, melt butter. Add the garlic and cook for a few seconds at medium-high heat then add the spinach, onion powder, salt, and pepper, cooking until spinach is creamy and looks done.
3. Pour in heavy whipped cream, cream cheese, parmesan cheese, and dill, stirring until the mixture is evenly combined. Remove from heat and set aside.
4. Defrost salmon fillet if frozen and remove the skin if your fillet got skin. Season salmon with salt and pepper on both sides and 1 tablespoon of lemon juice. Also, if there are any bones, please remove pin bones from a Salmon fillet. Lay the fillet flat on a work surface and run your fingers down its length. When you locate a bone, take the end of the bone with fish tweezers and steadily on the bone, wiggling it gently until it pulls free. Repeat until bine free.
5. On a cutting board, smooth out the sheet of puff pastry. You may use a rolling pin to stretch it a bit.
   Add a few tablespoons of spinach mixture in the middle of the pastry, lengthwise where the salmon ging to lay.
6. Place the salmon in the middle of the pastry and on top of the creamy spinach bed.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. You may trim any excess pastry from the ends, then fold the ends on top or just tuck in the side under the pastry log.
9. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper or use non-stick baking tin.
10. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Bake about 25 minutes, or until pastry is nicely golden brown.

Notes

You may use other fish if you prefer but the time would depend on the thickness and type of fish. Expermiting is always great!

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Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.

It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.

I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.

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I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.

It merely does not sit comfortably with my palate to mix it with other foods.

However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.

With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.

Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.

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My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.

My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?

I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.

Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.

Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.

Do you need an easy breakfast or a brunch recipe? Tap here to check them out.

Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.

Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.

What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.

Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.

I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.

Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.

If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.

Yield: Makes 3 1/2 cups

Jellied Cranberry Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Chill Time: 10 hours

Total Time: 10 hours 20 minutes

Must have a Thanksgiving side dish!

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Ingredients

• 12-ounce fresh or frozen cranberries, slightly thawed if frozen
• 1 1/2 - 2 cups of sugar
• 3 cups cold water
• 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
• 1/4 cup orange juice
• zest of 1 orange
• 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)

Instructions

1. Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
2. Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
3. Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
4. Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
5. To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
6. Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.
   

Notes

Cranberry sauce can be refrigerated in the mold for up to 2 days.

If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.

If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.

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