Cheesy Chicken & Vegetable Stuffed Rolls
FULL INGREDIENT LIST
A. Dough
3 cups (375 g) all-purpose flour
1 tsp salt
1 tbsp sugar
2¼ tsp (7 g) instant or active dry yeast
1 cup (240 ml) warm milk
2 tbsp olive oil or melted butter
1 large egg
Optional for a softer dough:
2 tbsp plain Greek yogurt or sour cream
B. Chicken Filling
1 lb (450 g) boneless, skinless chicken breast or thighs
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ red bell pepper, finely diced
½ yellow or orange bell pepper, finely diced
½ cup (75 g) corn kernels
½ cup (60 g) finely diced mushrooms, optional
3 tbsp cream cheese
¼ cup (60 ml) heavy cream or cooking cream
½ cup (50 g) shredded mozzarella
¼ cup (25 g) grated Parmesan, optional
1 tsp paprika
½ tsp dried oregano
½ tsp dried thyme
½ tsp black pepper
¾ tsp salt, or to taste
2 tbsp chopped fresh parsley
Optional flavor additions
¼ tsp chili flakes
½ tsp onion powder
½ tsp garlic powder
1 tsp Dijon mustard
C. Cheese Topping
1½ cups (150–170 g) shredded mozzarella
¼ cup (25 g) cheddar, optional
1 tbsp melted butter
½ tsp garlic powder
1 tbsp chopped parsley
For the browned appearance in the photo, mozzarella is especially good.
D. Egg Wash
1 egg
1 tbsp milk
Whisk together.
STEP-BY-STEP RECIPE
1. Make the dough
Add to a large bowl:
flour
salt
sugar
yeast
Mix.
Add warm milk, olive oil/butter and the egg.
Mix until a dough forms.
Knead for approximately 7–10 minutes.
The dough should become:
smooth
elastic
soft
slightly tacky but not wet
If it’s extremely sticky, add flour 1 tablespoon at a time.
If it’s dry, add a teaspoon or two of milk.
First rise
Place the dough in a lightly oiled bowl.
Cover.
Let rise in a warm place for approximately 60–90 minutes, or until roughly doubled.
2. Cook the chicken
Cut the chicken into small pieces.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Add chicken.
Season with:
salt
paprika
black pepper
oregano
thyme
Cook until the chicken reaches 165°F / 74°C internally.
Remove and allow to cool slightly.
Shred or finely chop it.
Shortcut
You can use approximately 2½ cups cooked shredded chicken instead.
Rotisserie chicken works particularly well.
🫑 3. Make the vegetable mixture
Using the same pan, add:
diced onion
red pepper
yellow/orange pepper
corn
mushrooms, if using
Cook for approximately 5–7 minutes.
Add garlic.
Cook another 30–60 seconds.
You want the vegetables softened but not watery.
4. Make the creamy filling
Turn the heat to low.
Add:
cream cheese
heavy cream
mozzarella
Parmesan, if using
Stir until creamy.
Add the cooked chicken.
Mix thoroughly.
Add parsley.
Taste.
Adjust:
salt
pepper
paprika
chili flakes
Important
The filling should be thick, not runny.
If it’s wet, cook for another couple of minutes.
A wet filling can make the dough soggy and cause the rolls to split.
Remove from heat and let the filling cool.
5. Shape the dough
Punch down the risen dough.
Divide into 10–12 equal pieces.
Roll each piece into a rectangle approximately:
5 × 7 inches / 13 × 18 cm
Keep the dough relatively thin.
6. Add the filling
Place approximately 2–3 tablespoons of filling toward one end of each rectangle.
Don’t overfill.
Leave approximately ½–¾ inch / 1–2 cm around the edges.
Fold the sides inward slightly.
Roll firmly into a cylinder.
Place seam-side down on a parchment-lined baking tray.
Repeat.
7. Second rise
Cover loosely with a clean towel.
Let sit for 20–30 minutes.
They should become slightly puffy.
8. Egg wash
Whisk:
1 egg
1 tbsp milk
Brush the tops of the rolls.
This is what helps produce that gorgeous deep golden-brown surface.
9. Add the cheese
Mix the mozzarella with the optional cheddar.
Sprinkle generously over each roll.
For the look in your photograph, don’t completely bury the rolls under cheese. Leave some of the golden dough visible.
10. Bake
Preheat oven to:
375°F / 190°C
Bake for approximately:
25–30 minutes
until the dough is cooked through and the cheese is melted and golden.
For an especially browned top, switch to broil/grill for 1–2 minutes at the end.
Watch carefully during this stage — cheese can go from golden to burnt very quickly.
11. Finish
Immediately after baking, brush very lightly with melted butter mixed with a little garlic powder.
Sprinkle with fresh chopped parsley.
Rest for 5–10 minutes before serving.
HOW TO GET THE SAME LOOK AS THE PHOTO
The photograph has several important characteristics:
1. Keep the filling chunky
Don’t puree the chicken and vegetables.
You want visible:
chicken
red pepper
yellow pepper
corn
herbs
2. Make the filling creamy
Cream cheese + mozzarella gives you the cohesive filling shown in the cut-open rolls.
3. Roll tightly
A loose roll will spread apart during baking.
4. Use plenty of mozzarella on top
The cheese should melt over the edges slightly.
5. Brown the cheese
The dark golden patches in the photograph come from allowing the mozzarella to brown rather than removing it as soon as it melts.
SPICY VERSION
For a spicy version, add:
½–1 tsp chili flakes
1 finely diced jalapeño
½ tsp smoked paprika
a few drops of hot sauce
You can also substitute pepper jack for part of the mozzarella.
VEGETABLE VERSION
To make these vegetarian, omit chicken and use:
mushrooms
bell peppers
corn
spinach
onion
Increase the cream cheese slightly to approximately 4 tbsp.
OTHER FILLING OPTIONS
The same dough works beautifully with:
Chicken Alfredo
Chicken + cream cheese + mozzarella + Parmesan + garlic.
Chicken & spinach
Chicken + spinach + cream cheese + mozzarella.
Beef
Cooked ground beef + peppers + onion + mozzarella.
Turkey
Cooked turkey + vegetables + cream cheese + mozzarella.
Ham & cheese
Diced ham + mozzarella + cheddar + cream cheese.
NUT INFORMATION
Is this recipe nut-free?
Yes, the recipe itself contains no intentionally added tree nuts or peanuts.
There are no:
almonds
walnuts
pecans
cashews
pistachios
hazelnuts
macadamia nuts
Brazil nuts
pine nuts
peanuts
But if this is for someone with a serious nut allergy:
Check every packaged ingredient.
Particularly check:
flour
cream cheese
shredded mozzarella
Parmesan
cheddar
heavy cream
butter
mayonnaise, if added
prepared chicken/rotisserie chicken
seasonings
Look for “contains” and “may contain” allergen statements.
Also prevent cross-contact from cutting boards, knives, mixers, countertops and pans previously used with nuts.
What about coconut?
No coconut is required.
If you’re avoiding coconut, there is nothing you need to replace.
Peanut information
There are no peanuts in the recipe.
However, packaged cheese, seasoning blends or prepared chicken can have facility/cross-contact warnings, so check labels if this is for someone with a peanut allergy.
MAJOR ALLERGENS
Allergen Where it comes from
Wheat/gluten Flour
Milk/dairy Milk, butter, cream cheese, cream, mozzarella, Parmesan
Egg Dough + egg wash
Nuts: not intentionally present
Peanuts: not intentionally present
Sesame: not intentionally present
Soy: not intentionally present unless present in a packaged ingredient
RECIPE Q&A
Can I use store-bought pizza dough?
Yes.
This is the easiest shortcut.
Use approximately 1–1¼ lb (450–570 g) pizza dough.
Let it come to room temperature, then roll it thin and make the rolls as described.
Can I use puff pastry?
Yes, but you’ll get a flaky pastry roll rather than a soft bread roll.
The photograph appears closer to a soft bread/dough-based roll.
Can I use tortillas?
You can, but they’ll behave differently and won’t produce the same bread-like exterior.
Can I prepare them the day before?
Yes.
Assemble the rolls, cover tightly and refrigerate.
The next day, allow them to sit at room temperature for approximately 30–45 minutes, then egg-wash, top with cheese and bake.
Can I freeze them?
Yes.
For best results, freeze the baked rolls after they have completely cooled.
Wrap individually and place in a freezer bag/container.
Freeze for approximately 2–3 months.
Reheat at 350°F / 175°C until hot.
Can I freeze the filling?
Yes.
Cool it completely, place in an airtight container and freeze.
Thaw overnight in the refrigerator before using.
Why did my rolls become soggy?
Usually the filling contained too much moisture.
Make sure:
vegetables aren’t releasing excess water
chicken is drained
cream sauce is thick
filling is cooled before putting it onto dough
Why did the filling come out?
Usually because the roll was:
overfilled
rolled too loosely
not sealed
placed seam-side up
Always place the finished roll seam-side down.
Why didn’t my dough rise?
Possible reasons:
yeast was expired
milk was too hot and killed the yeast
room was too cold
dough wasn’t given enough time
The milk should feel warm, not hot — roughly 100–110°F / 38–43°C.
Can I use chicken thighs?
Yes, and I actually recommend them.
Chicken thighs stay more moist and flavorful than breast meat.
Cook to 165°F / 74°C internal temperature.
Can I use leftover chicken?
Definitely.
This recipe is excellent for leftover roast or rotisserie chicken.
Use approximately 2½ cups shredded cooked chicken.
Can I make them without dairy?
Yes, but you’ll need dairy-free substitutions for:
milk
butter
cream cheese
mozzarella
Parmesan
Use dairy-free alternatives designed to melt well.
Can I make the dough without egg?
Yes.
Replace the egg with approximately 2 tbsp additional milk or yogurt. The texture will be slightly different.
You can also omit the egg wash and brush the tops with milk or olive oil instead.
WHAT TO SERVE WITH THEM
These rolls are substantial enough to be a meal.
Good sides include:
green salad
cucumber-tomato salad
coleslaw
roasted vegetables
tomato soup
garlic yogurt sauce
marinara sauce
ranch-style dip
spicy mayo
For the closest presentation to the photo, serve them hot on a white platter and finish with fresh parsley.
QUICK RECIPE CARD
DOUGH
375 g flour
1 tsp salt
1 tbsp sugar
7 g yeast
240 ml warm milk
2 tbsp oil/butter
1 egg
FILLING
450 g chicken
1 onion
2 garlic cloves
½ red pepper
½ yellow pepper
½ cup corn
3 tbsp cream cheese
¼ cup cream
½ cup mozzarella
¼ cup Parmesan
paprika + oregano + thyme + salt + pepper
parsley
TOPPING
150–170 g mozzarella
1 egg + 1 tbsp milk for brushing
BAKE: 375°F / 190°C for 25–30 minutes, until golden and cooked through.
REST: 5–10 minutes.
