I’ve been making these wonderful herbed cheese stuffed roll-ups for a very long time and they are always a hit in the household. They are quick and easy to make. The dough is leavened with baking powder and not yeast, which means there is no rising required for the dough. But softness? It is still there! And lots of it! And lots of flavor, too.
Quick Herbed Cheese Roll-Ups
Makes 24 rollups
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 parsly).
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 380F (195C). Have 2 large baking sheets ready.
Divide the dough into 3 parts and shape each part into a ball. Using a rolling pin, roll out one ball into an 11-inch (28 cm) disk (I do this on a marble countertop and the dough doesn’t stick to it so there is no need to sprinkle any flour onto the surface, but if you are using a different surface and the dough sticks to it, flour it lightly before rolling the dough). 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 rollups 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.