Stuffed Dinner Rolls

We make our own lunches in the store while we work.  (One of the perks of working in a kitchen store.)  When I worked in the actual store (over 2 years ago), stuffed dinner rolls were a common lunch item.  And for a good reason: they’re delicious, filling, and easy to make and eat.

Start with your favorite dinner roll recipe.  I used this one.  Pull off an egg-sized piece of dough and shape it into a disc about 3 inches in diameter.  Then, put about 2 tablespoons of tuna filling (recipe below) in the center and pull up the sides of the dough.

Next, shape the dough around the filling and pinch closed.  Make sure it’s sealed well.  You don’t want them to leak.  Then bake them and when they’re done, you have a nice, warm stuffed roll.  You can also let them cool and then freeze them.  Pull them out of the freezer for a quick lunch or dinner.  You can also eat these on the go because the filling isn’t going to leak out of the sides or back.

Stuffed Dinner Rolls

• 1 batch of your favorite dinner roll dough (I used this one)
• 4 (5 oz.) cans tuna, packed in water (shredded chicken will work just as well too)
• 1/4 cup finely chopped dill pickles
• 2 tsp onion powder*
• 1/2 tsp garlic powder*
• 1/2 tsp salt*
• 1/2 tsp ground black pepper*
• 2/3 cup Miracle Whip
• 1 cup shredded cheddar cheese*

*These items can be found in our store.

1. Drain tuna well and put in a medium bowl.  Add remaining ingredients and mix well
2. Pull off an egg-sized piece of dough and shape it into a disc about 3 inches in diameter.  Put about 2 tablespoons of tuna filling in the center and pull up the sides of the dough.  Shape the dough around the filling and pinch closed.  Make sure it’s sealed well.  You don’t want them to leak.
3. Place on a parchment-lined dinner roll pan.
4. Let rise until doubled.  Bake at 350 for 20 minutes or until golden brown.  Take out of oven and brush tops with melted butter.

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