The Hungry MouseCheese Pinwheel Rolls
Sooner or later, all my conversations inevitably turn to food.
Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. I can’t help it. It’s just how I work.
Perfect example: I was in a meeting a few weeks ago at the office. We finished up our conference call, started chatting as we wrapped up—and somehow wound up talking about stuffed breads. (Really. I have a recipe loosely jotted on the cover of a folder.)
What was the best way to make them? What kind of dough should you use? How can you keep them from bursting, etc.
Ah, the Frankenroll
This recipe borrows heavily from two fairly unrelated things. The stromboli, that rolled and stuffed bread extraordinaire—and the cinnamon bun.
To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns.
The result? The rolls are soft, savory, and totally buttery and delicious. They’re topped with a layer of crispy, brown cheese, and shot through with molten cheese.
Fill them however you like
The best part about these rolls? You can stuff them with anything you like. Different cheeses (use any that melt well). Chopped pepperonil, olives, and spinach. Fresh herbs. Bits of leftover bacon or ham.
This is what I always refer to as a Sliding-Scale Recipe. Basically, that means it’s a recipe that works whether you put in a lot of effort—or hardly any at all.
You can toss it together with a ball of pre-made dough and a bag of shredded cheese from the grocery store—or you can go all out and make the dough from scratch and grate your favorite cheeses by hand. It’ll be delicious either way.
I like to throw these rolls together on a weeknight. All you need is a ball of pizza dough (grab one at the grocery store or from a local pizza joint) and a bag of shredded cheese.
It’s a great way to get fresher-than-storebought bread on the table when you have kids running around—or, say, a brand new puppy—or have just had a long day and are in the mood for some carb-laden goodness with dinner.
So, this one’s for you, Scott. It’s not *exactly* a stromboli, but it’s definitely a delicious first cousin.
Cheese Pinwheel Rolls
1 ball pizza dough
2 Tbls. butter
1 – 1 1/2 cups shredded cheese
Parmesan cheese, grated
kosher salt
freshly cracked black pepper
garlic powder
Makes about a dozen rolls
Lightly grease an 8-inch x 8-inch glass baking pan. Set it aside.
Roll out the pizza dough
Grab your dough (homemade or store bought).
Plop it on a lightly floured board.
Smoosh it flat and roughly in the shape of a rectangle.
Roll it out in a rough rectangle.
(Be sure to make your junior kitchen staff feel included.)
Spread the dough with butter & cheese
Melt the butter. (I do this in the microwave. About 20 seconds on high usually does the trick.)
Pour it in the center of your rolled dough.
With your hand or a spatula, spread the butter to cover the dough.
Sprinkle with grated Parmesan cheese.
Sprinkle the dough with an even layer of finely shredded cheese. I used a mix of mozzarella and cheddar.
You want to lay it on thick (cover the Parmesan so you don’t really see it), but not too thick.
Sprinkle with a little kosher salt, freshly cracked black pepper, and garlic powder. If you want to add other ingredients (herbs, olives, etc.) add them in a thin layer now.
Roll up the dough
Roll the dough up like this, so you wind up with a long tube. Tuck the cheese in as you roll, like you would when rolling a burrito or a spring roll.
Next, whack it into about 12 pieces.
I make them about an inch or so wide.
The end pieces will be kind of scrawny. That’s just fine. You’re going to stick them together in a corner of the pan to form one roll.
Take one roll carefully, so that it doesn’t unroll. Set it in the corner of your prepared pan.
Repeat with the rest of the rolls, until you’ve nestled them all in.
Stick the ends into a corner together. They’ll sort of bake together into one roll.
Let rise for 3o minutes
Cover with a lightly greased piece of plastic wrap. Set in a warm place to rise for about 30 minutes. Preheat your oven to 350 degrees.
They won’t poof up much after 30 minutes.
Bake the rolls
Pop into your preheated oven and bake at 350 degrees for about 20 minutes.
They’re done when the dough is lightly browned, and the cheese has bubbled up and formed a nice, golden brown crust.
(Here are those ends you stuck together.)
The bottoms should have a similar, golden brown cheese thing going on, as well.
Cool them in the pan for about 10 minutes.
Then airlift them out with a spatula or two. Serve warm, or let cool to room temperature.
Pull apart. Serve and enjoy!
108 Comments on “Cheese Pinwheel Rolls”
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well forget cinnamon rolls, I want these! I could eat a 5 of those nom nom nom
Amen!
I nom concur nom nom
Hahahaha! I couldn’t say it any better myself.
That looks wonderful! I found your site during the sour cream contest and I really like it a lot. Thanks for all the great recipes!
Wow…these look very delicious…simple to make too. I have to try this. Would be great for parties too. Thanks very much for sharing every step.
I can never use my Trader Joe’s pizza dough fast enough and feel guilty when it’s thrown out. Will definitely try these!
Your recipes are as scrumptious as always. I wonder what kind of pizza dough would you suggest, should it be made from scratch. Perhaps finely chopped garlic included?
Thanks so much! I’m glad our talk during the hold music of that conference call inspired such yummy goodness. And you solved the problem of the “stuffed bread explosion” very creatively by breaking the stuffed bread apart BEFORE baking. Can’t wait to try this. Cheers.
Okay these aren’t technically a loaf style cheesebread recipe, but OMG I will take it! I think this recipe would be awesome with some of the ingredients of my gouda/jalapeno dip mixed in. A little bit of smoked gouda, bits of jalapeno and bacon would be awesome! Thanks for the neat idea.
This looks fabulous- it would so work with a gluten free crust also.
i make a version of these often – i love these variations:
1) spread with ranch, sprinkle with chopped jalapenos, sprinkle mozza/cheddar OR
2) spread with mayo, sprinkle crumbled bacon, carmelized onions and cheddar OR
3) knead chunks of cheddar/mozza into the dough then roll out, spread with pizza sauce and sprinkle with parmesan.
I made my own twist on them…
-taco cheese mix, crispy bacon and sausage and generous pepper
-(kind of instable to cut) Spinach in white sauce, enough cheese to dry a bit the sauce and make it easier to roll
Both in oven… looking fantastic!
Great use of pizza dough! So simple and delicious!
OMG those look so yummy. Makes me wish I cooked.
OH! Cheesey Pizza Pinwheels?? Nummy idea Tia, thanks! I think my kids would love that variation. =)
These are beautiful. And look SUPER delicious. YUM YUM!
I made these today, and I’ve already gobbled three… I..can’t…stop!
Oh genius!! I’m going to make a few of these next time I make cinnamon buns!
These look absolutely delicious, Jessie! What a fantastic idea to roll up CHEESE!
Oh my gosh, those look so good. I bet they are so adaptable too, yum! Gave you a stumble!
I’ll have too give these a shot- they look wonderful!
These look fantastic – and I LOVE your Kees baby!!
Looks delicious!!! My husband is drooling over my shoulder…yuck!
And what Keeshond doesn’t go crazy over butter & cheese???
these sound amazing! I would definitely include some garlic, though. maybe infuse the butter somehow with it?
Can’t wait to try these with a bunch of different Cabot Cheddars. My first is going to be Horseradish…yum. Thanks so much for a fabulous recipe!
These look so good and it is a rainy day down here in OZ, so guess what is on the menu at our house?? (From scratch tho!)
amongts students at Radford University THE cheesy/greesy/late night snack is an order of Highlander Rolls from Highlander Pizza. they are devine! and so good we swear they put crack in them or something. noone knows what makes them so good but this recipie may be a starting point for discovering their secret. you can bet I will be making these as soon as possible!
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Hmmm
Did you run a nutritional/caloric analysis on these? Grab an apple instead. Save your time and life.
Heh. No, I didn’t.
At The Mouse House, we firmly believe that a little bit of almost anything in moderation won’t hurt you.
But to each his own: Enjoy your apple! (You’re missing some really good rolls.)
Is there a place to join this ???????? thank you
Not to be rude, but the dog in the kitchen makes the food look a lot less appetizing
Ha. Well that, my dear, is a matter of personal taste.
I’m sorry for you that you feel that way.
At least you don’t see paw prints on the dough…that would be less appetizing! Can’t waint to give these a try.
Heh, oh totally. Yeah, my little barking sous chefs are allowed in the kitchen when I’m cooking–but they’re not allowed to help. (Except, of course, to taste the occasional finished product…)
Let me know how you like ‘em!
+Jessie
This is more stuff for fat people to eat and feel good over.
I stumbledupon this page and cannot wait to try these! My mouth is watering and they look so easy! Thanks for sharing.
These look delicious. A little garlic and it’s on! Thanks
Hmm, ended up on your site through Stumbleupon, and tried this recepy today, with some minor changes. I used ready to use pizzadough (round pre-flattened version – only thing i could find so fast) and added tomato slices (fresh ones), kept the cheese combo’s and garlic as you suggested.
Turned out great, parents loved it, i love’m, even the dog likes them (he came back for seconds).
Time to try some other of your suggestions i think, thanks for sharing
Lucky dog
These were great! My girlfriends and I stumbled upon the recipe a few days ago and they really came in handy for our girls night in.
I was reading bits and pieces of this post to my husband and got to “You can stuff them with anything you like…. Bits of leftover bacon or ham,” to which he replied, “Leftover bacon? May as well stuff them with leprechauns!”
Even though we’ll have to fry up some very intentional bacon, this recipe looks heavenly. Can’t wait to try it out!
I just finished supper, and yet reading this, I’m having a mental food orgasm and thinking, “I know what I’m making for Friday night’s special food!!!”
yeah just tried it with tasty and parmesan cheese, some chopped olives and olive pate. I also crushed some garlic into the butter before I melted it and wow.
This is such a fantastic recipe yummmmm!!!!
Is this hard to make? Looks delicious!
I just made these and they are baking in the oven! They looks delicious!! It was so easy, even for an amateur like me! Great recipe!
These look wonderful! Just Stumbled on your site. I like the dog in the kitchen AND the occasional splurge in calories. Thanks!
Yummy, these look so good. Like to splurge once in a while. Thank you!
After some more experimenting, i can say that these things can be filled with just about anything. Recommended are : sliced mushrooms, finely cut bacon, pizza herbs, and sliced tomatoes and tomato paste.
Really, almost anything that belongs in italian/spanish kitchen can be put into these rolls, and it’ll come out great.
Pay a bit of attention to the juiciness of your vegetables though, let them drip out for a while, or your ovenplate will be filled with juice.
I just drooled a little…
These look delicious! I just mastered cinnamon rolls but never thought to make a savory style. (PS – unflavored dental floss is an excellent way to cut the rolls into 1″ sections while preserving their shape)
Great! The next time I make my signature Spaghetti I will try your recipe. Thanks so much.
Looks Delicious!! I’ll soon try the recept out
I’m making these right now. I couldn’t find frozen or fresh dough balls, so I had to settle for the Pillsbury pizza dough. I can only hope that it comes out good. If not, I’ll try again with homemade dough. Wish me luck!!
Olives!
Trying these as I type, dough made from scratch, we don’t get pre-made stuff here in the UK. I’ve spread the butter, sprinkled the cheddar and a little freshly ground pepper with a pinch of rosemary for fragrance. At the mo they are rising, its 12.15 in the afternoon, I wonder how many I will leave for the family to eat later on!
Thank you for sharing the recipe it inspired me to try them.
Ohmmm, Ohmmmm, Ohmmm.
Thank you so much Jessie for such a simple sinful recipe. They look just wonderful!!
I’m sorry that some of the crowd are hard to please, but I’m sure the majority are all “Two Thumbs Up”
Thank you again , most respected Mouse.
Yummy!!!! This looks SO good. I know it is something that my children will go crazy for!
What a cute little helper you have there
I love making pizza, so I’m definitely going to try this next time I make a batch of fresh dough. I just need to find a cute puppy to help me…!
How did I not find you until now?! And so glad I did. The pizza rolls are something I have ever thought of. They’re irreverent. Brilliant! I Can’t wait to try this recipe using pomodoro pizza sauce and homemade fresh ricotta with basil.
I made these, used frozen bread dough, worked great.
The only thing I changed, I do all the time.
When I make rolls of any sort, instead of cutting hem with a large knife, I take a length of thread or (non flavored0 dental floss, I wiggle it under the rolls and pull until the thread cuts through the dough. This works well, because if you use a knife, you can smush the roll and make it look wonkey.
Happy baking!
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Its really mouthwatering foods and thanks for sharing it
there’s so many possibilities with this that you can open a restaurant based around the recipe.
and most local pizza places will sell you pre made dough for next to nothing.
(we used papa johns $2 for a ball of dough)
Just thought i would let you know that i mentioned you in my blog(with a link ofcourse), tried out this recipe yesterday and just had to post the results
YUM! This is right up my street…thanks for this amazing idea!!
Oh my.. this seems heavenly delicious!
tried them a while ago but I used a different type of cheese. and they were absolute heaven. thanks for the share.
hey, thanks for this. you just gave me a ton of new ideas for something innovative using pizza ingredients.
Ugh…not a fan…they were too bready and bland…I even added Italian seasoning and all I can say is it looks better than it tastes.
Aww, oh well. Can’t win ‘em all. Thanks for giving them a try.
+Jessie
How do I print this recipe without the pictures?
Ah, any great baking/cooking site’s success depends not only on great recipes, but great photography. Although I love baking, my first love is photography; this site is a great for insights in studio lighting and composition.
That said, you can copy the page, paste it into a Word document, and delete the photos. You can save the directions as a Word document.
Be sure to cite the site in case you want to pass it on- both out of courtesy to the authors and a link for recipients who may want to see the photos.
Made them today, going to bake them tomorrow.
Can’t wait!!
These look incredible – my mouth literally just watered. Have to make them, resolutions be darned!
Looks yummy! Will give it a shot for sure!
How would you recommend reheating these?
I’ve strong doubts I’ll be able/want to finish them off today, and would love some tomorrow, but microwaving bread never works for me (I get a stiff, dehydrated rind) and I’d hate to heat an oven for a few minutes. I only want the bread warm, cheese doesn’t have to melt. Suggestions?
@Georgina
Have you tried lighting a fire out back? Or perhaps using your hair dryer?
Know any good mages?
Just stumbled in… oh, my! Can’t wait to try this, thanks so much! My mind is going in a hundred different ingredient directions, lol. Nummy!
Made these with my 5 year old today! Super easy and super tasty! We thank you! =)
These look divine. Everything in moderation. My heart is still weeping for the apple eater. Can’t wait to try these! Thanks!
Looks tasty for sure. I hope with all that butter and cheese, everyone gets in a little exercise too. My kids would love that, they love cheese on anything!
Firstly…is that a Keeshound? He/she looks very sweet.
Secondly…thanks for the recipe!
Yumm. I cannot wait to get off of work this afternoon, swing by the grocery store and buy the stuff the fix this delicious looking treat. I can hardly wait!
Found these a few months ago and have made them several times.. Realized I was out of butter once and used ‘I can’t believe it’s not butter’ Spray.. and it still worked and tasted great =) It really is a versatile recipe.. I add mini pepperoni’s.. italian seasoning.. bacon pieces.. any kinds of cheese I want/have.. I’m considering using the ingredients you would use for a bbq hawaiian pizza (draining/sautee’ing the pineapple first).. Cross your fingers!
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I will never make plain garlic bread again. Ever.
Are you kidding me? I could just stick my face right in the middle of these and not come up for air until they are all gone!!
this recipe is the best just made it for the 2nd time just put peperoni basil and oregano on it i like this better then pizza
When I saw this recipe on your blog, I couldn’t get it out of my mind! I made it the next day and it was delicious!! My kids loved it. thank you for sharing it!
When I saw this recipe on your blog, I couldn’t get it out of my mind! I made it the next day and it was delicious!! My kids loved it.
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I believe nom nom is the word(s) that come to mind. So easy and looks so amazing. I’m thinking some goat cheese and cranberries even!
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Omgggg a keeshond!!!!!! Had one and miss her sooo much!!!! Mine looked just like yours!!!
This was really good. We were looking for something cheesy and had stumbled upon it a few weeks ago. Thanks for a great recipe!
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Oh, for a pan of these and a bottle of wine! Yum.
These were good! Just finished making my batch, and will be making these again for sure! What a great idea for pizza dough.
Oh and to those who think it is too unhealthy should stop being a buzz kill for the rest of us!
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I love the recipe it is soo easy im going to make tonight!!
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Just made these last night! Loved them!! Added jalapenos to the cheddar. Thank you for all the wonderful posts and the pictures are priceless! I am learning that I took a lot of instructions in cooking and baking too literally. Now I am learning to listen to the ingredients in front of me more than what the recipe says. My food is improving everyday!
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