Cheese Stuffed Bread with Spinach and Sun Dried Tomato makes a great vegetarian lunch – ready in 20 mins!Cheese Stuffed Bread with Spinach and Sun Dried Tomato

Why are certain cheeses stretchy?

I’ve no idea, but a quick google search reveals that cheeses with a lower acidity and higher moisture content are more likely to be stretchy ones.

I’ve always gone straight in with the mozzarella when looking for a stretchy cheese. However, I find mozzarella – especially when cooked – to be a bit flavourless. So I tend to mix it with strong cheddar. That’s exactly what i’ve done with these cheese stuffed breads.

Crispy bread, with a soft interior of cheese, plus a hit of flavour from the sun-dried tomato and a nice touch of colour with the spinach.

Cheese Stuffed Bread with Spinach and Sun Dried Tomato with vine tomatoes in the background

By themselves, those par-baked rolls are pretty bland, but scooped out and filled with tasty ingredients? Lovely!

Just coming back to the stretchy cheese thing a minute, have you seen my Ham and Cheese Croissants video? I use Leerdammer in them, which is AMAZINGLY stretchy (I’m not being paid to say that btw!)

You can use veggie mozzarella and cheddar if you want to make them vegetarian. You can even replace the rolls with gluten free rolls (the gluten free ciabatta rolls work well) if you need a gluten free option. Just make sure the rolls are thawed before you fill them.

Scroll down to check out my quick video on how to make these bad boys.

If you like these, try my cheesy garlic mushroom stuffed breads – they’re a more creamy non-stretchy-cheese version:Delicious creamy garlic cheesiness stuffed into petit pains and baked until golden brown.

Or my cheesy bacon and spinach breads – they’re creamier too, but have some mozzarella for a little stretchiness:These stuffed cheesy breads with spinach and bacon use part-baked petit pans that cook at the same time as the gooey filling. Perfect for game day!!

 The Cheese Stuffed Bread with Spinach and Sun Dried Tomato Recipe:

5 from 1 vote

Cheese Stuffed Bread with Spinach and Sun Dried Tomato

Cheese Stuffed Bread with Spinach and Sun Dried Tomato makes a great vegetarian lunch - Easy to make and ready in 20 mins!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 breads
Course: Lunch
Cuisine: British


  • 6 part-baked bread rolls
  • 100 g (1 cup minus 1 tbsp) mature cheddar grated
  • 100 g (1 cup minus 1 tbsp) mozzarella grated
  • 2 tbsp double (heavy) cream
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 8 sundried tomatoes chopped into small pieces
  • 40 g (1 packed cup) baby spinach roughly torn
  • 3 sprigs fresh parsley finely chopped
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  • Preheat the oven to 200C/400F (fan).
  • Take the part-baked rolls out of the packaging and place on a chopping board. Using a sharp knife, carefully cut out an oblong hole from the top of the rolls. Scoop out the bread, ensuring you don’t pierce the bottom of the rolls. Place the rolls on a baking tray.
    6 part-baked bread rolls
  • Use a grater to grate approx 2 tbsp of breadcrumbs from the pieces you chopped out. Discard the rest of the scooped out bread (or grate all of it, and freeze the leftover breadcrumbs).
  • In a bowl, mix together the cheddar, mozzarella, cream, salt, pepper, sun-dried tomatoes, and spinach.
    100 g (1 cup minus 1 tbsp) mature cheddar, 100 g (1 cup minus 1 tbsp) mozzarella, 2 tbsp double (heavy) cream, 1/4 tsp salt, 1/4 tsp freshly ground black pepper, 8 sundried tomatoes, 40 g (1 packed cup) baby spinach
  • Spoon this mixture into the bread. Sprinkle on the reserved breadcrumbs.
  • Place in the oven and bake for 10 minutes, until the top is golden brown.
  • Take out of the oven and serve sprinkled with parsley.
    3 sprigs fresh parsley



Nutritional Information is per roll.


Calories: 262kcal | Carbohydrates: 24g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 565mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 2.9mg | Calcium: 256mg | Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Barbara says:

    5 stars
    Fab lunch dish, going to try the ones with mushrooms next. Love this idea of stuffed par-baked rolls.

  2. nadawn12 says:

    Is the cream necessary ? X

    1. Nicky Corbishley says:

      Hi, It does help to give a slightly smoother, creamy consistency, which means the cheese doesn’t harden as quickly if left to cool a little. You can leave it out if you prefer though.

      1. nadawn12 says:

        Thank you, I don’t have cream often so would feel a waste X