Savory Spiral Stuffed Rolls

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.

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

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

Savory Spiral Stuffed Rolls

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

Savory Spiral Stuffed Rolls

Yield: Makes 12-16 rolls

Savory Spiral Stuffed Rolls

Note: 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. This tutorial on yeast may help identify how a perfectly floured dough should be.


  • 1 recipe roll dough (that yields about 12 rolls), I used this recipe using half wheat flour
  • 12 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 cups chopped ham (leftover ham or deli ham works great here)
  • 1 1/2 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


  1. 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).
  2. 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.

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.

Spread the dough with the butter/cream cheese mixture.

Layer all the toppings on the dough. It might look a little overloaded but it works, I promise.

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.

Keep rolling.

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

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

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

99 Responses to Savory Spiral Stuffed Rolls

  1. Sarah says:

    So when i was menu planning earlier this week and needing an extra idea, I glanced at your menu for the week and these rolls caught my eye. I made them for lunch today and they are super good. My husband thought they were amazing and took some to work for dinner too πŸ™‚ Our two toddlers loved it as well. Will make again for sure! Can’t go wrong with cheese, ham and broccoli combo (the green onion is a nice touch too :)) I only used one 8oz block cream cheese and it was MORE than enough for us. Its so much fun cooking good food!

  2. Betty Yahn says:

    I loved these when I made them the first time,and want to serve them for my stitching group. Do you think I can make the rolls ahead of time and bake them the day of serving, or would they need to be prepared the day of?
    PS I used leftover bone-in ham and ran ham through the food processor so it was easier to spread on the roll dough.

    • Mel says:

      Hi Betty – yes, I think you could make these the day before, refrigerate on the pan and then bake them the next day (I’d let them come to room temperature and rise a bit before baking).

  3. Louise E. says:

    I made these to use up some leftover ham. They turned out delicious. I steamed the broccoli for 3 minutes before chopping it for the recipe. This recipe requires extra time for the rolls to rise and preparations, so you have to plan ahead and start early. I served this with your (delious) roasted cauliflower soup, so lots of time spent in the kitchen.

  4. Vicky says:

    I made this tonight with cauliflower instead of broccoli. I think next time I wold parcook the cauliflower because even cut into tiny pieces it didn’t really soften when cooked. And while I’m a big fan of cream cheese I thought there was a bit too much here so I’d reduce it by at least 4 oz. I baked them for 20 min but the dough still seemed a little gummy. Maybe a product of the cream cheese, or maybe I’ll bake them longer next time. A nice way to use up leftover ham.

  5. Jessica says:

    These were delicious! I was afraid of making the dough as I’m not the most talented when it comes to yeast, but the directions were clear and easy and produced a great roll.

  6. Deb says:

    Man, these were good!!! The kids raved about your roll dough, it was their favorite part. My hubby and I loved the combination of all the flavors and textures. Another fantastic recipe from Melanie!

  7. […] Thursday: {Savory Stuffed Spiral Rolls} […]

  8. Kelley says:

    I made these for dinner last night, and they were really really good! Amazingly, they are also quite good cold as leftovers. I might make these as an appetizer for Thanksgiving.

  9. Vieve says:

    These look heavenly. Any reason I couldn’t just bake the roll whole like stomboli, and then slice after baking? Might not be so pretty. I wonder if the cheeses would run out when slicing…has anyone tried this?

    • Mel says:

      Vieve – I don’t see why you couldn’t do it that way. After taking it out from baking, I’d let it rest 5-10 minutes before slicing to give the cheese filling a chance to firm up.

  10. Alyssa says:

    When I was spreading the cream cheese mixture the dough stretched so then it was too big and thin in some spots. Is there a special way you did it to keep the dough from stretching?

    • Mel says:

      Alyssa – I make sure my cream cheese is ultra-soft. If the dough is still pulling, I use a lighter touch – it also helps to dollop several tablespoonfuls across the dough and spread each of them out so you aren’t working with just one big lump of cream cheese. Hope that helps!

  11. Janet says:

    and I promise I can spell….*peanut*/*chocolate*…

  12. Janet says:

    I so screwed this up tonight!!! They are delicious, but I messed up and underestimated the prep time! I had my dough finished up way ahead of time and it sat on the bar (already rolled out) way too long! It was all way to “big”! I liked to have never got it all rolled up, and when I did, oh it was UGLY!!! Oh well, still tasted great and next time, all that grating and chopping will be done be beforehand!
    I froze about half the loaf, hope it does better out of the freezer…maybe it will stay together better anyway!
    Another great receipe from you, just me screwing it up!!! Oh yeah, made your penut butter/choclate chip cookies over the weekend…yet another hit and they were actually pretty:)

  13. Kira says:

    Okay, so we have had these before, but recently had them again, and now the ones I froze from the last batch are rising for tonight. Just want to say thanks. These are delicious.

  14. […] tucked inside homemade bread, leaves your tummy happy and wanting more. Β  Got this recipe from Mel’s Kitchen Cafe Β (my favorite […]

  15. Our Family's adventures! » Blog Archive » Menu for the week says:

    […] Β Potato soup…..Savory Roll-ups […]

  16. Andrea says:

    I just made these for dinner and OH MY LAND!! They are so delicious!! Thank You!

  17. Krysta Lyn says:

    I just want you to know, I ate 3 of these last night. And I blame you πŸ™‚

  18. ann says:

    Thanks Mel. I made them with all-purpose flour first. My family (including my 20 month-old granddaughter) loved them. I made them using your ingredients and quantities but with the instructions for white bread from my food processor manual. Kneading took only 45 seconds. I was shocked how quick it was to make the dough. No kneading was necessary and I dissolved the yeast, sugar and water in a 2-cup glass measuring cup. The only substitution I made was to soya oil as I was out of the other. The dough rose beautifully. I am now going to check out more of your recipes. Thanks so much. Ann (from near Toronto)

  19. Mel says:

    Hi Ann – I use white wheat flour almost anytime I refer to “wheat flour.” Yes, it is 100% whole wheat and is a bit lighter in texture and color than red whole wheat.

  20. ann says:

    Mel, Thanks so much for this yummy looking recipe.When you said you use half wheat flour and half white flour, is the wheat flour 100% whole wheat?
    Much appreciated, Ann

  21. Emily Marie says:

    I finally made this and I’m so glad I did! I had to sub chicken for the ham (the gal I was making it for can’t eat ham) and I added some spices (garlic, pepper, salt) and sauted onions to the cream cheese. These were soooo good and I will def be making these again. Thank-you so much for another winning recipe! I can always count on you!

  22. KarenC says:

    Okay… so I have pretty much been living off of these for the last 4 days. I am addicted. They are so good. I’m out of them now, and I’m thinking about how I need to make more.

    The first time I made them (yes.. I made 2 batches over the weekend) I made the bread dough recipe. They were wonderful. The second time I made them… I was starving, craving these rolls… and feeling lazy. Instead of making bread dough, I used refrigerated pizza dough. They were really good that way, too!

    Love this recipe, Mel. Thanks for posting it. It’s definitely a keeper.

    P.S. I’ll be making more tonight. πŸ™‚

  23. jenny lunsford says:

    Made these puppies today!!!! Soooo good! Even my toddlers ate them! πŸ™‚ Thanks for another great recipe!!! Love ya!

  24. hayley says:

    This was dinner tonight, and we LOVED it. My 6 year old told me I was a fabulous cook and my 4 year old ate, which is kind of a shock.

    Thanks you and yum!

  25. Shandra says:

    Oh…..thank you, thank you for this recipe!!! My family LOVED them! I made them last night (and posted about them on my blog) because I couldn’t resist cheese, ham and bread..yum!!! Thank you for this super fun meal idea. My kids had so much fun making them with me.

    I did make a few changes (I couldn’t resist–recipes that are too easy make me a little crazy in the kitchen). I used my whole wheat bread recipe for nutrient benefits (kids will never know) and then I added a Ranch packet to the cream cheese. I also added some mayonnaise to the filling to give it a little more flavor and creaminess. I then added some more seasonings…garlic powder, salt/pepper, cayenne, etc. I then added red bell pepper chunks to the mixture. Oh….it was delightful! I had one for breakfast and two for lunch today. Hmmm, maybe they are too good!!

    Thanks again for the great recipe πŸ™‚ Love your blog!!!

  26. Mel says:

    Jamie – so glad you liked this one (as well as your 11 month old baby). Thanks for letting me know!

  27. Jamie says:

    Oh man, I love this recipe! My husband and I were “mmm”ing through the whole meal, and my picky 11 month old baby ate pieces of it. She usually would never touch ham or broccoli, but she seemed to love it mixed into the bread and cheese. I even dropped some off with friends fresh from the oven because there were too many for us to eat ourselves.
    Thanks for the yummy recipe! I seriously love your blog.

  28. Crystalyn says:

    Wow. I have been checking out your website for over a year and each time I need help with dinner you TOTALLY come to the rescue. I am commenting just to let you know how amazing you are and how glad I know about you. I thank you and my family of 5 boys thank you!!!

  29. Callie says:

    i will say tube dough did NOT work well for me. i cant wait to try this with making my own dough-the outcome was flattened, pancakeish and burnt to the pan. we simply ate it with a fork and knife…the filling is AWESOME. but try #1, fail at our house.

    • Mel says:

      Callie – I can see how refrigerated dough wouldn’t work very well in this. I’m sorry! I hope you have a better experience if you make it again with homemade roll dough.

  30. Heather says:

    Okay, they weren’t the prettiest but they baked up fine and we had a good dinner. Thanks for the recipe. I think I will take a tip from a previous poster and add some garlic powder to the cream cheese, perhaps a pinch of salt, I know with the ham (I used turkey ham) and cheeses that should be enough but mine needed something more. All in all it was good. I even just ate two more after my workout. Pretty sure I cancelled whatever good I had just done!

  31. Heather says:

    Forgot to say that they were flimsy when I placed them on the pan, like too thin or something but I counted the “layers” on yours in the picture and they have the same, mine are just way messier. Maybe I rolled it too thin? Good grief. I will just see how it turns out. And I am sure I will try again sometime. Promise I am an experienced cook/baker, schooled by CI.

  32. Heather says:

    Okay, in the oven as we speak. My roll was massive! I am worried since they aren’t as pretty as yours (I know there is practice here) but really I am wondering if I made too much dough? I used the full french bread roll recipe, is that right? I hope they turn out, I have had this bookmarked for weeks now. I measured my dough to 13×17 and went on as directed. Crossing my fingers!

    • Mel says:

      Heather – I’m sure your rolls will bake up just fine! I use the full french bread dough recipe, too. Mine actually were flimsy, even though they might not appear that way in the pictures. I had to lift them up very gently to put them on the baking sheet. Let me know how they baked up!

  33. […] is the original link.Β  It’s Mel’s Kitchen Cafe again.Β  I did mention that she has some great recipes, […]

  34. Karen W says:

    Since I was making bread this weekend, I made this too. This recipe is so good and the possibilities are endless. I did add a small amount of garlic powder to the cream cheese and then added the broccoli and green onion to the cream cheese. I thought it might be too messy with everything laying on top of that layer. I also used two blocks of cream cheese. Next time I’m leaving out the butter. My husband really enjoyed it. Thanks for sharing.

  35. Reyna says:

    Hey, I’m back again. I just had to report that I made these again today for company and I managed to get the bread just right this time–yay me! But I was going to tell you that I doubled it, made one with bacon and spinach and the other with half ham/broccoli half just cheese for the picky kids I knew would be there. The bacon/spinach combo was awesome. Really, I think you could do tons of things in there and it would be great. I’m so glad to have successfully conquered one bread recipe–now I have to work up the courage to do the Lion House rolls! You are the best.

    • Mel says:

      Reyna – great job on the bread! I’m loving that bacon/spinach combo. I think the options are endless on these. And if you can make this bread work, you’ll be pleasantly surprised with the Lion House rolls. Easy peasy lemon squeezy, as my six-year old would say.

  36. Reyna says:

    I made these for dinner last night, and aside from the fact that I kind of suck at making bread of any kind–I still managed to make these delectable! The bread didn’t rise the second time (user error), so the texture was a little off on the bread, but the flavors were just perfect. The whole gang loved them (which of course makes me one happy mama) and I can’t wait to try them again and conquer my bread issues! I’m already planning to make these for our Relief Society Christmas party, especially since you can freeze them ahead of time! Also, I just ate another one for breakfast. Perfection!

  37. Camille says:

    Mel – I have made these babies three times since you posted and seriously crave them now! Thanks for my new favorite recipe! My kids LOVE helping me make them and I LOVE having good leftovers to look forward to for lunch!

  38. Jessica says:

    Made these tonight! OH my goodness! πŸ™‚ thanks for the recipe. My five year old said that we should make these for every meal! lol

    • Mel says:

      Jessica – I think we were making these on the exact same day – I was making them for my husband’s work potluck. I’m so glad you liked them and your five-year old’s reaction was really cute.

  39. Carlene Staller says:

    These are to die for. My daughter in law fixed them for us over our Labor Day weekend visit. YUM, YUM. I will for sure be making these at my house.

  40. Carlee says:

    Made these delicious stuffed rolls tonight and they were a hit! My five-year-old especially loved them. He told me I have to make these every night for dinner then he looked me straight in the eye and said, “keep making them. Keep making them. Keep making them”. I guess I’ll have to keep making them πŸ™‚ Thanks!

  41. Jessica says:

    The first time I made these I used bacon & frozen spinach because I didn’t have any ham or broccoli on hand. Everyone in my family loved them! I made them again last night, following the recipe this time & using leftover bread bowl dough (your recip of course!) As my BFF was scarfing down her 3rd or 4th roll (I wasn’t keeping count) she stopped mid bite as if she were suddenly back on Earth and asked, “How many of these have I eaten?!” I replied, “Only 1!” Then we kept happily eating away. As I was clearing the table after dinner she joked, “You don’t have to throw those out you know, I could take them off your hands.” Of course I wasn’t really going to throw them out! I put 4 into a bag for her and handed them to her husband as they walked out the door. She called me today to tell me that she loved me! She said everyone at work was drooling over her leftover lunch! Thanks for making me look good, Mel!

    • Mel says:

      Jessica – your comment was so fun to read! Glad these were a hit with you and your BFF. I’m thinking that bacon and spinach combo looks fantastic!

  42. Marlee says:

    I LOVE all your recipes. I’ve been making a ton of them lately. Right now these are in the oven so I can take them to a GNO tonight. So excited. When I put everything on the dough I wanted to eat them right then!
    Thank you for taking the time to share all these yummy “tried and true” recipes!

  43. Meadows08 says:

    I thought I’d let you know that after making these yesterday I froze some on a cookie sheet so I could wrap them individually to then be cooked for school lunches. I baked a few today to see how it would work, and they turned out great! I let them sit out for about 30 mins before baking.

    • Mel says:

      Meadows08 – thanks for checking in on this recipe and a frozen variation of it. I’m thrilled it worked! Can’t wait to try it myself.

  44. CraftyAshley says:

    I made this last night- I used frozen chopped broccoli, and it worked great. One thing that I found was important- let them rise after rolling! I didn’t leave them for long enough and the dough wasn’t baked very well. Let it rise! Great recipe!

    • Mel says:

      CraftyAshley – yes, you are right, it is pretty important to let them rise again on the baking sheet. Thanks for letting me know frozen chopped broccoli worked well in this recipe!

  45. Kensi says:

    Mel, these were amazing!! Such simple ingredients and incredible taste! Thank you so much for your amazing recipes! My husband says I should open a restaurant here in Grenada using your recipes since the restaurants here have such tasteless food, haha! I truly don’t know how we would make it in Grenada without your recipes. Thank you, thank you, thank you!

    • Mel says:

      Kensi – I’m impressed by your adventurousness in the kitchen, especially living somewhere so different like you do! I think your husband is right – you need to start a restaurant! I’m thrilled the recipes have been of help to you. I hope you continue to enjoy them!

  46. Amy Weaver says:

    oh my! Oh my oh my! These last few posts look superb, especially for summer! Can’t wait to try them!!

  47. ingrid says:

    I wasn’t convinced until I saw your overloaded but not really dough. I can see me, us going ga-ga over these! They would be great for a weekend snack for the kids and their friends. Thanks for sharing!

  48. Colleen says:

    Thanks Mel!
    Also, anyone know of a good substitute for the ham (veggie family) that will still give it that great flavor the ham would give it? Thanks!

    • Mel says:

      Colleen – I think these rolls would be equally delicious made with all veggies. You may want to throw in some other seasonings (probably a sprinkle of salt or seasoning salt) to make up for the saltiness of the ham.

  49. Amy says:

    Made these tonight for dinner. My husband was full of praise, “restaurant quality” and “we should market these” were a few things mentioned. πŸ™‚ Thanks for making me look good. I’ll definitely make these again!

  50. Colleen says:

    Sounds yummy. When following the french bread recipe…do you let the bread rise for the second time in just a large rectangle instead of separating them into balls? Thanks!

    • Mel says:

      Hi Colleen – I let the bread rise once in a lightly greased bowl and then I take it out and roll it in a rectangle, top with the toppings, slice and place on a baking sheet. Then I let them rise on the baking sheet before baking. I hope that helps!

  51. Kristi says:

    Hot diggity dang, I normally wait till I have tried a recipe to leave a comment…but seriously, those look to die for. Making them tomorrow !

  52. Emily says:

    I make a similar recipe but with BBQ chicken pizza toppings as the filling–shredded chicken coated in BBQ sauce, cheddar cheese, red onions, bacon, etc. I bet your BBQ chicken loving husband would love it!

  53. Memoria says:

    Let’s pretend that I didn’t want to reach in the computer screen and eat all of those rolls mere minutes after eating dinner! YUM!

  54. Jessica says:

    You are my go to gal! Whenever I need to try something fun and new I know that I can trust you!
    These rolls look heavenly. I’m wondering if they’re best served warm or cooled. I’m assuming you would refrigerate any leftovers (as if there will be any!)

    • Mel says:

      Hi Jessica – we ate these warm for dinner one night and then I also made them and then chilled them for the next day. I served them at room temperature. They were ok, but I definitely like them slightly warmed. (And yes, I store them in the refrigerator if there are leftovers.)

  55. Therese says:

    These look fantastic. I think I’ll try them this week. I’ve been meaning to ask you–did you get a new camera? Your photos look great. The lighting in them really complements the dishes.

    • Mel says:

      Hi Therese – yes, I did get a new camera and thanks for noticing! I got it a few months ago and am learning the ropes but it has been fun to experiment.

  56. grace says:

    this is pretty much the quintessential shower nosh. i think i’ve made some version of these babies for every similar event i’ve ever attended. gooood stuff.

  57. Marnie says:

    Oh, my goodness- I think I gained 5 pounds just reading this one! They sound so delicious!! What’s not to like about broccoli, cheese and fresh bread?? YUM

  58. Kimiko says:

    I’ve made something similar to this before, using frozen puff pastry dough, frozen spinach and cheese. It was good and so simple. But I’d love to try this version and make my own dough. And brocolli, ham, and cheese? Sounds amazing..and reminds me of my childhood FAVORITE recipe: my mom’s “ham, broccoli, and cheese casserole.” Yum! I will definitely try to make these soon!

  59. Dee says:

    This looks really good! So lets just enjoy these yummy rolls and it should not matter how many times that you made these Spiral Stuffed Rolls. They look really easy to make for dinner that is what matter is how easy you can make dinner.

  60. Lisa says:

    Why, oh why did I look at your blog, now I have to make these this weekend! They sound delicious! Have you tried freezing and re-heating later?

    • Mel says:

      Lisa, I haven’t tried freezing them because they have never lasted that long. But I’m guessing that if you froze them before baking, you could let them thaw and puff up a bit and then pop them in the oven.

  61. Jenny says:

    Oh, let’s just stop pretending, and ENJOY these pups!

  62. Leisel says:

    Is the broccoli cooked or fresh before you bake it?

  63. Emily Marie says:

    Yum! I can’t wait to make these! Maybe it’ll even get my 2-year old to eat broccoli, although I probably shouldn’t get my hopes up. I’ll gladly eat them though!

  64. StephenC says:

    Is there a kind of pre-made dough (you know, like those kinds that come in a tube at the store) I could use for your recipe?

    • Mel says:

      Hi StephenC – I’m not very familiar with pre-made dough from the store, but I’ve seen that Rhodes carries a frozen bread dough loaf. It seems that might work pretty well for this recipe!

  65. Emilee says:

    Do you think that I can freeze these? I am looking for recipes that are easy during the chaotic school year.

    • Mel says:

      Hi Emilee – I responded to the freezing issue in a previous comment but in case you didn’t see it, I’ve never tried freezing these but assume they would freeze pretty well. I’d freeze them before baking then let them come to room temperature, puff up a bit and then bake them.

  66. why in the world do I want to make everything you post??? I seriously have to refrain, or my blog would just be a copy of yours! πŸ™‚

  67. Kim in MD says:

    I agree with Jessica- these would be impossible to resist! I bet you could substitute other ingredients for the ham, too (like cooked bacon)! As soon as the weather turns cooler, I am going to make these!

  68. I would never pass up a cheesy roll!

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