Stuffed Spinach Cheddar Holiday Rolls

Rich and melty stuffed spinach cheddar rolls always kick off my holiday table with comfort and cheer. Warm from the oven with tangy cheddar threading together creamy spinach in a pillowy roll these quickly became a family tradition everyone reaches for as soon as the baking dish lands on the table.

I first made these for a Thanksgiving potluck and even our youngest guests devoured them asking for seconds before dessert hit the table. The cheesy spinach filling always brings a smile and makes every gathering feel extra cozy.

Ingredients

• Dinner rolls or soft yeast rolls: provide a tender base for stuffing and hold up well when baked
• Butter: brings richness and helps develop flavor as you sauté the garlic
• Garlic: delivers a mild kick and deep aroma Look for cloves that are firm and fragrant
• Fresh spinach: offers a burst of green and earthy flavor Choose leaves without wilting or yellow spots
• Sharp cheddar cheese: adds punchy tang and gooey texture Always shred cheese fresh for best melt
• Cream cheese: gives creamy body and blends everything together Opt for full fat for a more luscious filling
• Nutmeg: adds just a whisper of warmth and complexity Grate whole nutmeg if possible
• Salt and black pepper: bring everything into balance Season gently to taste
• Milk or cream: assures softness in the topping and extra golden color
• Optional sesame seeds or extra cheddar: add crunch or more cheese appeal on top

Instructions

Prepare the Rolls:

Use a sharp knife to cut a pocket into each roll being careful not to slice all the way through This space is for the filling and helps keep everything neatly tucked inside

Make the Filling:

Melt the butter in a skillet over medium heat then add the minced garlic Sauté just until the garlic turns fragrant about thirty seconds Add the chopped spinach immediately and toss everything until the spinach has wilted no more than two minutes Pull the pan off the heat before the greens get soggy

Mix in Cheeses and Season:

While the spinach mixture is still warm stir in the sharp cheddar cream cheese nutmeg salt and plenty of black pepper Mix thoroughly so the cheeses melt smoothly into the greens creating a thick flavorful stuffing

Stuff the Rolls:

Open each pocket gently and spoon in a generous helping of spinach cheddar filling Press lightly to make sure it holds but do not overfill This keeps the rolls from splitting

Arrange and Top:

Lay the stuffed rolls in a greased baking dish nestling them against each other for support Brush each roll with milk or cream to help them brown beautifully Sprinkle with sesame seeds or more cheddar if you like extra texture on top

Bake to Perfection:

Slide the dish into a preheated oven at three hundred fifty degrees and bake for eighteen to twenty two minutes until the rolls turn golden on the edges and the cheese inside melts to perfection Serve them warm for best results

Spinach holds a special place in my kitchen since it is one of the first greens my kids learned to love thanks to these rolls. Watching eager hands sneak an extra roll while the dish cools is now part of our holiday tradition.

Storage tips

Once cooled store leftovers in an airtight container in the fridge for up to three days. Reheat stuffed rolls in a low oven until warmed through. Avoid microwaving if possible to maintain the roll’s soft exterior. If you want to prep ahead you can assemble the rolls a day in advance just wait to bake until serving.

Ingredient substitutions

Try baby kale or chopped Swiss chard if spinach is not available. Swap in a different sharp cheese such as Gruyere or fontina for a new flavor. Whole wheat rolls work for a bit more heartiness. If you want lactose free use non dairy cheese spreads and shredded plant based cheese.

Serving suggestions

Serve alongside a simple tomato soup for a cozy lunch. Delicious paired with a glazed ham or roast chicken on a holiday buffet. To make them bite sized use mini dinner rolls and offer with honey mustard dip. They look festive on a wooden board sprinkled with more chopped herbs.

Cultural or historical context

Stuffed breads and rolls show up in many world cuisines as a way to use leftovers and add surprises to simple meals. These holiday rolls have echoes of classic spinach and cheese pastries from Mediterranean and Eastern European cooking. Warm bread stuffed with greens and cheese always brings people together around the table.

Seasonal Adaptations

Use chopped baby broccoli rabe for a fall twist. Add sautéed leeks or scallions in spring. Brighten summer versions with fresh herbs like dill or basil.

Success Stories

One year I brought these to a holiday office party and not a single roll was left on the platter. Even people who swore they hated spinach came back to ask for the recipe. It proved to me just how irresistible this combination of flavors can be.

Freezer Meal Conversion

You can assemble the rolls fully unbaked then freeze on a sheet tray. Once solid transfer to a freezer bag and keep for up to a month. To bake place frozen rolls in a greased dish add ten extra minutes to the bake time. Brush with fresh milk or cream before baking for best results.

Try these rolls once and you might find them on your table every holiday season too. Cozy and irresistibly melty they make gatherings extra special.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach works. Squeeze out excess moisture to prevent sogginess.

→ What type of rolls are best for stuffing?

Soft dinner or yeast rolls are ideal, as they hold pockets well and stay fluffy after baking.

→ Can other cheeses be substituted for cheddar?

Absolutely, try mozzarella, gouda, or Swiss for different flavor profiles and melting qualities.

→ How do I prevent the filling from leaking out?

Be gentle when making pockets and sealing the stuffed rolls. Place them closely together in the baking dish.

→ Is it possible to prepare these ahead of time?

Yes, assemble them up to one day in advance, refrigerate, and bake just before serving for best results.

→ Should these be served warm or at room temperature?

They are tastiest served warm to enjoy the melty cheese and soft bread texture.