Cheese Stuffed Bread with Spinach and Sun Dried Tomato makes a great vegetarian lunch - ready in 20 mins!
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.
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:
Or my cheesy bacon and spinach breads - they're creamier too, but have some mozzarella for a little stretchiness:
The Cheese Stuffed Bread with Spinach and Sun Dried Tomato Recipe:
Cheese Stuffed Bread with Spinach and Sun Dried Tomato
- 6 par-baked bread rolls
- 100 g mature cheddar, grated
- 100 g 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 baby spinach, roughly torn
- 3 sprigs fresh parsley - finely chopped
- Preheat the oven to 200C/400F
- 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.
- 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.
- 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.
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.
Fab lunch dish, going to try the ones with mushrooms next. Love this idea of stuffed par-baked rolls.
Is the cream necessary ? X
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.
Thank you, I don't have cream often so would feel a waste X