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Chevre, Onion and Spinach Stuffed Rolls

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Chevre, Onion and Spinach Stuffed Rolls
  • Prep Time 35 min
  • Total Time 1 hr 55 min
  • Servings 15
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Chevre, Onion and Spinach Stuffed Rolls

Dinner rolls stuffed with goat cheese, caramelized onions and sauteed spinach.

Ingredients

3
cups Gold Medal™ unbleached all-purpose flour
3/4
cup Gold Medal™ whole wheat flour
1 1/2
teaspoons salt
1 1/3
cups warm water (about 115°F)
1
tablespoon granulated sugar
2 1/4
teaspoons (1 packet) active dry yeast
3
tablespoons olive oil
1
tablespoon unsalted butter
1
medium Vidalia onion, halved and sliced
1
bunch spinach, stems removed
2
ounces goat cheese
Egg wash (1 beaten egg + 1 tablespoon water)
Red pepper flakes, for topping
Coarse sea salt, for topping
Grated Parmesan cheese, for topping
Pizza sauce, for dipping (optional)

Directions

  • 1 In a large bowl or bowl of a stand mixer, whisk together flours and salt. Make a well in the center and add water, sugar and yeast. Let stand until yeast is foamy, about 5 minutes. Add olive oil and mix until just combined.
  • 2 Knead dough on a lightly floured surface, adding more flour as needed until dough is smooth and elastic, about 10 minutes; OR, knead dough with dough hook in stand mixer, adding more flour as needed until dough pulls away from sides of the bowl and is smooth and elastic, about 5 minutes. Shape dough into a ball and place in a large bowl. Top with a bit of olive oil and roll to coat. Cover bowl with plastic wrap and let rise until doubled, about 1 hour.
  • 3 Meanwhile, make the filling: Heat a large skillet over medium heat. Add butter, then add onion. Cook onion until caramelized, about 15 minutes. Add spinach and cook until just wilted. Remove from heat and place in a bowl. Stir in goat cheese. Place mixture on a cutting board and chop roughly. Return to bowl and set aside.
  • 4 Preheat oven to 400°F and lightly grease a 9-by-13-inch casserole dish; set aside. When dough is doubled, punch down, remove from bowl and roll out on a lightly floured surface into a large rectangle, about 12 by 15 inches.
  • 5 Divide dough into 15 rectangles. Top the center of each rectangle with a generous tablespoon or so of filling (be sure to use all the filling). Lift up the four corners of the dough over the filling and pinch to secure; lift remaining corners and pinch to seal the dough completely around the filling. Place roll seam-side down in prepared casserole dish. Repeat with remaining pieces of dough.
  • 6 Brush rolls with egg wash and sprinkle with red pepper flakes and sea salt to taste. Bake until rolls are a deep golden brown, about 15-20 minutes. Remove from oven and sprinkle lightly with grated Parmesan cheese. Return to oven to melt cheese, about 2-3 minutes. Remove from oven and serve warm with pizza sauce, if desired.
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Chevre, Onion and Spinach Stuffed Rolls

As prepared by Girl Versus Dough,

Don’t you guys just love summer?


Sitting out by the neighbor’s pool, sipping on Mondos and snacking on Combos and reading Teen Beat while listening to the new Sugar Ray CD on repeat…

Oh wait, that was my summer, like, 10 years ago. Ahem.

Thankfully, my tastes in food, drink and reading material have upgraded drastically. Though I’ll still always have a spot in my heart reserved for Sugar Ray’s sweet beats.

Stuffing before rolling

These Chevre, Onion and Spinach Stuffed Rolls are totally the opposite of something I would have eaten in my younger years. I would have said they’re too sophisticated. They’re too unique. They don’t have any fake orange cheese in the middle. If I could go back, I’d slap my tweenage self upside the head and make me eat one of these so I wouldn’t have to spend the next 10 years without them. But that’s just life. At least, at long last, we’re together now.

Unlike Sugar Ray. Sniffle.

Pinching roll shut

While these rolls might easily trick you into thinking they’re uber fahncy and therefore too difficult to make, don’t be fooled. They’re as easy to put together as a pizza; because they pretty much are just like pizza. Except in roll form. Like a pizza and its toppings got all freaked out and curled up into a ball and baked that way. Or something like that.

Out of the oven

And the fillings? Oh. Mah. Word. Too good to describe – except to say that there is no greater-tasting combination in the universe than goat cheese, sautéed spinach and caramelized onions. NONE. I do not exaggerate.

So if you’ll excuse me, I’m off to go make another batch of these rolls so I can stuff them into my face while sipping on cocktails, reading the latest issue of Forbes and listening to classical music.

A bite out of a Chevre, Onion and Spinach Stuffed Roll

Wait – what’s that? Sugar Ray is STILL together? Where’s my boombox?!

Roll With It





Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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Nutrition Information 
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