Stuffed Buns

I made these stuffed buns for the kids' lunches again, and it's time that I share this simple and oh-so yummy snack / lunch box treat with you.  The first time I made them I used leftover chicken and broccoli in the filling.

The next time I made them I used leftover ham and broccoli.

Both delicious.  These stuffed buns are almost as popular around here as my Pizza Buns, and I'm thinking about trying a stuffed pizza bun version...sort of like a pizza pocket...but with the same sweet, soft dinner roll dough that makes these stuffed buns so amazing. 

The bread maker is the star of the show.  It does most of the work.  But you can use your favourite dinner roll recipe if you don't have a bread maker.  The filling comes together quickly if you're using leftovers.  Some cooked meat and veggies, some cheese, and a bit of mayo to bind it all together.

Roll the dough out into flat rounds, scoop some filling onto each one, seal and bake.  Super simple.

Stuffed Buns

I batch of breadmaker dinner rolls

I 1/2 cups finely chopped cooked meat, such as chicken or ham
1 cup chopped cooked vegetable, such as broccoli, cauliflower or asparagus

1 1/2 cups shredded cheese, such as cheddar or mozzarella

1/4 cup mayonnaise

Bread Maker Dinner Roll Dough

Add to breadmaker in order listed:

8 oz warm milk

3 tbsp butter

3 cups flour

3 1/2 tbsp sugar

1 tsp salt

1 1/2 tsp breadmaker yeast (or 2 tsp active dry yeast)

Set to dough cycle.  When cycle is complete, move dough to lightly floured surface and knead for one minute.  Divide into 16 equal portions.

Combine filling ingredients.

Roll each dough portion into a flat circle and scoop some filling into the centre of the circle.  Bring the edges together and seal, then place sealed side down in baking dish.  Allow to rise for one hour, then bake at 350°F for 15 min or until they are golden brown.

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Pizza Buns Recipe

So, about those pizza buns I've been showing off.

Aren't they gorgeous?  And SO good... soft, cheesy, and pizza-y.  An entire pan will disappear in minutes around here.  

I make them with dinner roll dough instead of pizza dough, so they're a touch sweet and incredibly soft.  

  These pizza buns come together easily.  I use a breadmaker to do most of the work.  If you don't have a breadmaker, you can use any basic dinner roll recipe.  And if you don't feel like making the dough from scratch, frozen dinner rolls from the grocery store would work too.  The sauce is a basic pizza sauce recipe, but again, feel free to use your own favourite recipe, or a store bought pizza sauce, or even leftover spaghetti sauce.  These buns are easy that way.

  I use equal parts mozzarella cheese and cheddar cheese.  Or all mozzarella if I don't have cheddar.  Or monterey jack if that's what happens to be in the fridge.  Use whatever combination of cheeses you like.  So easy.

I bake them in stoneware, as I do most things that I put in the oven.  They bake evenly and come out of the pan easily.

I make these pizza buns most often to pack into the kids' lunches, but they're great any time of day.  Add a bowl of soup and you have a meal.  Or have them for breakfast.

Pizza Buns

I batch of breadmaker dinner rolls

Pizza sauce or spaghetti sauce of choice

1 cup shredded mozzarella

1 cup shredded cheddar

Breadmaker Dinner Roll Dough

Add to breadmaker in order listed:

8 oz warm milk

3 tbsp butter

3 cups flour

3 1/2 tbsp sugar

1 tsp salt

1 1/2 tsp breadmaker yeast (or 2 tsp active dry yeast)

Set to dough cycle.  When cycle is complete, move dough to lightly floured surface and knead for one minute.  Divide into 16 equal portions and shape into rolls.  Place into greased baking pan (I use a 9 x 13 stone which gives them plenty of room to rise) and allow to rise for approx. one hour or until doubled in size.  Spoon a tablespoon of pizza sauce or spaghetti sauce on each roll.  Cover rolls with shredded cheese and bake in 350° oven for 15-20 min or until cheese has melted and rolls are beginning to brown.

Homemade Pizza Sauce

1 tbsp olive oil

1 tbsp butter

1/2 cup finely chopped onion

2 garlic cloves, minced

1 (8 oz) can tomato sauce

1 (8 oz) can tomato paste

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1 tsp sugar

1/4 tsp black pepper

2 bay leaves

In a medium size saucepan, sauté the onion in olive oil and butter until transparent.  Add minced garlic and sauté gently for another minute.  Add tomato sauce and tomato paste, stirring to combine.  Add the remaining ingredients and simmer slowly for an hour.  Allow to cool and remove bay leaves before using.
** I love garlic, and sometimes use more than 2 cloves.  Use however much, or little, garlic as you like.  

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Weekend in Photos

It would seem that my camera has been on vacation, lounging around in its bag for almost three weeks.  With the exception of a few Instagram shares, I've been a photo-a-day slacker.  There are, after all, only so many photos one can take of snow.  And dirty vehicles that probably haven't been clean since October.

Our hockey schedule was light this weekend, so I was able to spend some quality time in the kitchen.  While the Olympics played out in the background, my beloved stones got a work out.

There was homemade pizza, chicken & broccoli stuffed buns, and a chia seed pudding experiment.  Pizza buns, which disappear in minutes after coming out of the oven.

Dogs underfoot, hoping I'll drop something.

Shopping and reading.  

Hockey.

And more snow, just because.

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