When I have older bread in the kitchen, I usually don't throw it away. I either turn it into croutons or try to refresh it a bit, but the most practical option remains to use it directly for a quick snack. Rolls or croissants that have dried out a bit can be filled with various leftovers from the fridge and baked. I have made stuffed rolls several times, usually when I have leftover cheese, some pastrama, and a mushroom from pizza.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Baking time: 25 minutes
Servings: 2
Difficulty: easy
Recipe type: snack, recycling old bread
Ingredients
2 rolls
A few slices of cow cheese
3-4 slices of pastrama
1 champignon mushroom
Green onion (to taste)
3-4 cloves of garlic
Dill
Parsley
Seeds (pumpkin, sunflower, flax)
Olive oil
Preparation method
1. Moisten the rolls with a little water, without soaking them too much, then gently squeeze them to remove excess.
2. Cut the cheese and pastrama into thin slices or suitable pieces.
3. Finely chop the green onion, garlic, dill, and parsley. If using a mushroom, clean and chop it as well.
4. In a bowl, mix the cheese, pastrama, mushroom, onion, garlic, and greens.
5. Prepare a piece of baking paper, lightly moisten it, and place the rolls on it.
6. Score the rolls in several places, not too deep, so you can fill those spaces with the cheese and greens mixture.
7. Fill each score with the mixture from the bowl, without packing it too tightly.
8. Drizzle the stuffed rolls with a little olive oil and sprinkle seeds on top as preferred.
9. Wrap the rolls in baking paper and place them in the preheated oven.
10. Bake at 180°C for about 20 minutes, then open the paper and leave for another 5 minutes to brown slightly on top.
11. Serve them warm, preferably immediately after taking them out of the oven.
Why I make this recipe often
This recipe is practical when I have bread that is no longer fresh. I can use leftovers from the fridge, and in less than half an hour, I have a warm, hearty snack. It's flexible and doesn't require special ingredients.
Tips and Variations
Tips
Don’t moisten the rolls too much, just enough to soften them. If the cheese isn’t very salty, you can add a pinch of salt. If you want more flavor, use fresh herbs, not dried ones.
Substitutions
You can use any type of cheese that melts – sheep's telemea, cheese, or even aged cheese for a stronger flavor. Pastrama can be replaced with ham, salami, or even roasted vegetables. Green onion can be replaced with regular onion or leeks, if you have them.
Variations
You can add chopped bell pepper, olives, or sun-dried tomatoes if you like. For a vegetarian version, skip the pastrama and add more mushrooms or vegetables. If you don’t have seeds on hand, you can just use oil on top.
Serving Ideas
Stuffed rolls are good warm, served plain or alongside a glass of milk. They can also go well with a green salad or as a snack between meals.
Frequently Asked Questions
Can I use any kind of old bread?
Yes, any dry roll or croissant works, just make sure it’s not moldy.
Can they be made in advance and then reheated?
They can be made 1-2 hours in advance, but they are best fresh. If you reheat them, they become a bit drier.
If I don’t have baking paper, can I use something else?
You can use aluminum foil, but the moist baking paper helps maintain the bread's moisture.
How long do they last in the fridge?
One day, at most two, in a closed container. However, after cooling, the texture is not as good.
Can I make them without mushrooms?
Yes, you can omit the mushrooms; they are not mandatory.
Nutritional values
Estimation for one stuffed roll (depends a lot on the ingredients used):
Calories: 300-350 kcal
Protein: 12-15 g
Carbohydrates: 35-40 g
Fats: 12-16 g
It depends a lot on how much cheese or pastrama you use and the type of seeds. Values are approximate.
Storage and Reheating
Stuffed rolls are stored in the fridge, in a covered container. They can be reheated in the oven or microwave, but the texture becomes slightly drier after cooling. Ideally, consume them while they are freshly made.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Baking time: 25 minutes
Servings: 2
Difficulty: easy
Recipe type: snack, recycling old bread
Ingredients
2 rolls
A few slices of cow cheese
3-4 slices of pastrama
1 champignon mushroom
Green onion (to taste)
3-4 cloves of garlic
Dill
Parsley
Seeds (pumpkin, sunflower, flax)
Olive oil
Preparation method
1. Moisten the rolls with a little water, without soaking them too much, then gently squeeze them to remove excess.
2. Cut the cheese and pastrama into thin slices or suitable pieces.
3. Finely chop the green onion, garlic, dill, and parsley. If using a mushroom, clean and chop it as well.
4. In a bowl, mix the cheese, pastrama, mushroom, onion, garlic, and greens.
5. Prepare a piece of baking paper, lightly moisten it, and place the rolls on it.
6. Score the rolls in several places, not too deep, so you can fill those spaces with the cheese and greens mixture.
7. Fill each score with the mixture from the bowl, without packing it too tightly.
8. Drizzle the stuffed rolls with a little olive oil and sprinkle seeds on top as preferred.
9. Wrap the rolls in baking paper and place them in the preheated oven.
10. Bake at 180°C for about 20 minutes, then open the paper and leave for another 5 minutes to brown slightly on top.
11. Serve them warm, preferably immediately after taking them out of the oven.
Why I make this recipe often
This recipe is practical when I have bread that is no longer fresh. I can use leftovers from the fridge, and in less than half an hour, I have a warm, hearty snack. It's flexible and doesn't require special ingredients.
Tips and Variations
Tips
Don’t moisten the rolls too much, just enough to soften them. If the cheese isn’t very salty, you can add a pinch of salt. If you want more flavor, use fresh herbs, not dried ones.
Substitutions
You can use any type of cheese that melts – sheep's telemea, cheese, or even aged cheese for a stronger flavor. Pastrama can be replaced with ham, salami, or even roasted vegetables. Green onion can be replaced with regular onion or leeks, if you have them.
Variations
You can add chopped bell pepper, olives, or sun-dried tomatoes if you like. For a vegetarian version, skip the pastrama and add more mushrooms or vegetables. If you don’t have seeds on hand, you can just use oil on top.
Serving Ideas
Stuffed rolls are good warm, served plain or alongside a glass of milk. They can also go well with a green salad or as a snack between meals.
Frequently Asked Questions
Can I use any kind of old bread?
Yes, any dry roll or croissant works, just make sure it’s not moldy.
Can they be made in advance and then reheated?
They can be made 1-2 hours in advance, but they are best fresh. If you reheat them, they become a bit drier.
If I don’t have baking paper, can I use something else?
You can use aluminum foil, but the moist baking paper helps maintain the bread's moisture.
How long do they last in the fridge?
One day, at most two, in a closed container. However, after cooling, the texture is not as good.
Can I make them without mushrooms?
Yes, you can omit the mushrooms; they are not mandatory.
Nutritional values
Estimation for one stuffed roll (depends a lot on the ingredients used):
Calories: 300-350 kcal
Protein: 12-15 g
Carbohydrates: 35-40 g
Fats: 12-16 g
It depends a lot on how much cheese or pastrama you use and the type of seeds. Values are approximate.
Storage and Reheating
Stuffed rolls are stored in the fridge, in a covered container. They can be reheated in the oven or microwave, but the texture becomes slightly drier after cooling. Ideally, consume them while they are freshly made.