These savory spiral stuffed rolls with a creamy, ham and broccoli filling make a perfect dinner served with a green salad and fruit.

Let’s pretend I haven’t made these three times in the last month.

Let’s pretend I didn’t eat at least five each time I made them.

Let’s pretend I don’t have issues with carbohydrate-cream-cheese-self-control.

Two stuffed pinwheel rolls next to a bed of lettuce on a white plate.

Let’s pretend these little savory spiral rolls stuffed with a creamy, ham and broccoli filling won’t change your life. Because they will.

Let’s pretend these little beauties don’t make an absolutely perfect dinner served with a green salad and fruit.

A stuffed pinwheel roll on a white plate.

One Year Ago: Sausage and Spinach Penne Skillet Supper
Two Years Ago: Cinnamon Rolls


Savory Spiral Stuffed Rolls

4.91 stars (11 ratings)


  • 1 recipe roll dough, this yields about 12 rolls
  • 12 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups chopped ham, leftover ham or deli ham works great here
  • 1 ½ cups finely chopped broccoli
  • 2 cups shredded cheese, Swiss, Cheddar..options are limitless
  • 1 cup freshly grated Parmesan cheese
  • 1 cup finely chopped green onions


  • Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
  • In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments.
  • Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.


Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.
Tutorial: this tutorial on yeast may help identify how a perfectly floured dough should be.
Serving: 1 Roll, Calories: 342kcal, Carbohydrates: 21g, Protein: 15g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 72mg, Sodium: 804mg, Fiber: 1g, Sugar: 2g

Recipe Source: expanded upon from Marisa at What’s For Dinner

I used my handy-dandy roul’pat for these spiral rolls. My rectangle, all rolled out, was about 17 inches by 13 inches.
dough rolled into a rectangle on a Roul'pat

Spread the dough with the butter/cream cheese mixture.
dough rolled out in a rectangle and brushed with butter

Layer all the toppings on the dough. It might look a little overloaded but it works, I promise.
uncooked bread dough topped with chopped ham, chopped broccoli, and cheese

Start rolling by bringing the lower edge up and start (as tight as you can) rolling the dough, just like you would with cinnamon rolls.
bread dough covered with toppings starting to be rolled into a log

Keep rolling.
a log of bread dough with fillings almost completely rolled up

When the dough is rolled up, pinch the seam to seal.

bread dough rolled into a log

I start by cutting the roll in half and then slicing outward into about 1 to 1 1/2-inch slices.

log of bread dough cut in half

Place the rolls on a lightly greased (or lined baking sheet) and let them rise.

sheet pan with uncooked filled pinwheel rolls