The moment these Stuffed Spinach Cheddar Holiday Rolls came out of my oven, I knew I’d stumbled onto something magical. It was a chilly December evening, and my kitchen was filled with the incredible, comforting scent of melted cheddar, garlic, and freshly baked yeast—a fragrance that instantly felt like a holiday hug. I had been tinkering with a way to turn ordinary dinner rolls into a show-stopping side dish, and as I pulled apart that first gooey, golden roll to reveal the vibrant, cheesy spinach filling, I actually did a little happy dance. This recipe is more than a side; it’s the centerpiece of cozy gatherings, the dish that makes everyone ask, “Can you pass the recipe?” and the reason my holiday table has never felt quite so complete.
Ingredients
- 12 dinner rolls or soft yeast rolls (I use Rhodes or Sister Schubert’s), thawed if frozen
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thoroughly thawed and squeezed completely dry
- 1 ½ cups freshly shredded sharp cheddar cheese (don’t use pre-shredded!)
- 4 oz (½ block) cream cheese, softened to room temperature
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- A pinch of cayenne pepper or smoked paprika (optional, for a little warmth)
- Salt and freshly ground black pepper to taste
- Optional garnish: melted butter with a bit of parsley brushed on top after baking
After the bullet list, here’s my crucial ingredient tip: squeezing the spinach bone-dry is non-negotiable. I’ve tried rushing this step, and you end up with a soggy filling that makes the rolls wet inside. Take the time to wring it out in a clean kitchen towel—it makes a huge difference. Also, shred your own cheddar. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly and creamily. Trust me, the extra two minutes with a box grater are worth it for that perfect, velvety cheese pull.(See the next page below to continue…)