I’ve been making these delicious quick cheese roll-ups for a very long time and they are always a hit in the household. As the name suggests, they take little time to make. Yet, the result is amazing.The dough is leavened with baking powder and not yeast, which means there is no rising required for the dough. But do these roll-ups turn as tender as if they had been made with a yeast-leavened dough? They absolutely do! Plus, these little bundles contain so much deliciousness from the cheese and herbs encased inside, you will be hooked.
Quick Cheese Roll-Ups
Makes 24 roll-ups
For the Dough:
2+ 1/2 cup unbleached all-purpose flour (bleached flour is OK too)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, at room temperature
1/2 cup corn oil
For the Filling
2 + 1/2 cup coarsely crumbled feta cheese
1 egg white
1 tablespoon or more, to taste, chopped fresh parsley (you can also use fresh green onions -green parts only- or dill in place of parsley).
For the Glaze:
1 egg yolk
Nigella sativa seeds or sesame seeds
First, prepare the dough. In a medium mixing bowl, combine the flour, baking powder, and salt. Stir to mix. Pour in the milk and oil. Stir with your hands to mix, then knead until very elastic, soft and not tight (very important!), and pliable dough is formed. Shape the dough into a ball and place the ball back in the bowl. Cover and let rest for 10 minutes.
Meanwhile, prepare the filling. Combine all the ingredients for the filling in a medium mixing bowl. Set aside. (If using unsalted white cheese in place of feta, add some salt to the filling, to taste.)
Preheat the oven to 380ºF (195ºC). Have 2 large baking sheets ready.
Divide the dough into 3 parts and shape each part into a ball. Lightly flour your work surface. Using a rolling pin, roll out one ball into an 11-inch (28-cm) disk. Using a sharp knife, cut the circle in half, then across, to obtain 4 wedges, then cut each wedge into 2 wedges (each circle will give you a total of 8 wedges). Place a heaped teaspoonful of the filling on the wider edge of the wedge, then roll it up (no need to tuck the dough in; the filling will not ooze out while baking) starting from that edge.
Place the roll-ups on the baking sheet. Continue with the same dough balls.
Brush the roll-ups with the egg yolk and sprinkle with nigella sativa seeds or sesame seeds.
Bake for 10 minutes, one sheet on the top rack and another on the bottom, then rotate and bake for 10 minutes more, or until the roll-ups are golden. Remove from the oven. Serve warm (best!) or at room temperature.
I make rolls like these with yeasted dough which are a favourite with us. Must try this one, as it doesn’t need rising time. They look delicious.
Good recipe for the weekend!!…
These looks superb 🙂 making this my project for the weekend 🙂
Hi Farida! Thank you for visiting my website. 🙂 You have so many wonderful recipes here and I’m so happy to find you! And first, this cheese rollsups look great! I didn’t think about adding herbs (duh!). I’ll try it next time. Your pictures are stunning and I’m so excited to follow you (now following via facebook).
‘Cheese’ and ‘Roll-Ups’ should never be allowed to appear in the same sentence.
Have a good weekend, mi amiga!
This is very similar to rolls we make in the Lebanese kitchen except presented differently; love them~
Made it this evening-very good!!!!!!!!!
Everyone loved it. Thanks
I made the similar recipe without yeast just a few days before you posted. We Turkish people love those kind of snacks! yours looks delicious Farida…Love it!
Thank you for all your comments, friends. Love reading them.
These look great!
I made this for my hubby’s birthday.
Everybody lovet it.
I made these today for my kids they loved them. As usual all your recepies are perfect
Farida thanks for the recipe ! It was just in time for our picnic:) They turned out great ! very, very tasty !!! just got them out of oven and already ate 2 🙂
Thanks and looking forward for new recipes !!!!
So glad so many of you tried the recipe. Thank you!
Farida x., would the dough recipe above work with potato or meat filling, in a “pirozhki” scenario?
NIKKI T – You can use the dough for any filling your heart desires:) Potato would be particularly delicious.
Thank you, Feride x.! I am going to make them tonight… I am also going to make Cinnamon Rolls, and wonder if you could make it your next presentation on azru.tv…
All the best –
These look yummy, will definately try these but I dont have corn oil would conola or vegetable oil make any difference
Hi Farida. I have tried the dough and it came out good. Its easy and quick to make. I used canola oil instead of corn oil. I made these for breakfast so I put apples and blueberries instead.. did not have seeds either but it still came out delicious. I wont be buying pastry dough anymore. I ll be using your recipe from now on.
Many thanks. : )
D?ANA – Thank you! You made my day! Enjoy.
I love you recipes & site. Do you think i could use almond flour instead of flour for a low carb option?
Thanks for all your recipes – i look forward to trying them out!
Thank you so much, Sharon! Glad you like it here. I would not use almond flour in this particular recipe because the amount of wheat flour called for here is not small. If it were a few tablespoons, that would be fine. You can, however, use whole wheat flour instead.
Saw this on your FB page and made it over the weekend. They were so quick and delicious! A new favorite in our house. Thanks for posting the recipe!