Tasty savory snack or easy appetizer recipe – these cheesy mozzarella rolls are filled with delicious Mediterranean flavors and are so quick to make!
Perfect for breakfast or just for weeknight munching, these Cheese Rolls with Herbes de Provence are supremely soft and so tasty. The dough is easy and quick to make, as you don’t have to wait around for it to rise – just put the gorgeous, cheesy filling on, roll the pieces up and throw in the oven. You’ll be in cheese-filled Italian heaven in no time. This is my favorite easy appetizer recipe by far, since it is so versatile – just change up the filling and you have a brand new savory treat.
The Herbes de Provence seasoning is a nicely balanced, sophisticated mix of dried herbs, but if your store doesn’t have it, you can easily mix your own by combining ¼ teaspoon each of dried rosemary, oregano, thyme, marjoram and basil. The herb mix adds a wonderful, subtle Mediterranean flavor that gives these savory treats a satisfying, unexpected twist. Not to mention how amazing it makes the rolls smell!
I used a combination of grated semi-hard cheese and a ball of fresh mozzarella, which gives the filling its great texture and also adds flavor. You can use your favorite cheese for the grated part, such as cheddar or Monterey Jack. A Swiss cheese would add a great, sharper note to the filling as well.
This is one of my oldest and most loved quickie recipes, perfect for when you want to bake something delicious but don’t want to devote hours to the process. They will be well worth your time, I promise!
Cheese Rolls with Herbes de Provence
FOR THE DOUGH:
1 ½ cups flour
1 cup grated cheese
2 ½ teaspoons baking powder
½ teaspoon salt
½ stick cold butter
¾ cup sour cream
FOR THE FILLING:
1 cup grated cheese
½ cup shredded fresh mozzarella
1 teaspoon Herbes de Provence seasoning
1 egg for brushing
1. Preheat the oven to 425° F. In a bowl, mix together flour, salt and baking powder. Add grated cheese and toss with your fingers to mix.
2. Using your fingers, pick apart the cold butter into the flour mix until you have a texture resembling a coarse crumbly meal.
3. Add the sour cream and squish gently with your hand to combine until the texture is even. Don’t over-work the dough.
4. Split the dough in two parts equal in size. Flour a working surface and place one half of the dough on it and roll the dough into a round shape, roughly 12 inches in diameter.
5. Using a wheel cutter or a pizza cutter, slice up the dough horizontally, then vertically, then cutting the four pieces in half to make 6 triangles.
6. Mix together the filling ingredients in a bowl, then divide the filling in half.
7. Place roughly two teaspoons of filling on the wide end of each triangle, leaving a ½ inch space from the edge so the rolling is easier. Repeat on every triangle until you have used all of the first half of filling.
8. Roll up the triangles tightly but gently starting from the wide end and working toward the sharp end.
9. Put a piece of parchment paper on a baking sheet and place the rolls on it, leaving the sharp tip of the roll under it, so it stays together in the oven.
10. Repeat the process for the other half of the dough and the second half of filling.
11. Lightly whisk an egg with a fork and brush the tops of the rolls with the egg. Bake for 13-15 minutes or until the tops are a beautiful golden brown color.