Broccoli and Cheese Stuffed Pull-Apart Sweet Potato Rolls | www.girlversusdough.com @girlversusdough

Now HERE’S the way to get your daily dose of vegetables. Just stuff them in a soft, cheesy, pull-apart roll.

I’ve never really been one to turn up my nose at veggies (except for carrots, which I’m kind of iffy about unless they’re in this form), but that’s not the case for the rest of the humans I live with in this house. The small human has an aversion to all veggies except those that can be dipped in ketchup, and the tall human will only gladly eat vegetables that are on top of a frozen pizza. So I am often alone in being excited about eating salads and such.

But these stuffed pull-apart sweet potato rolls? They were accepted by all, with much gladness. And this made me so, so happy.

Broccoli and Cheese Stuffed Pull-Apart Sweet Potato Rolls -- Easy and delicious skillet rolls filled with fresh veggies and melted cheese. www.girlversusdough.com @girlversusdough

Broccoli and Cheese Stuffed Pull-Apart Sweet Potato Rolls | www.girlversusdough.com @girlversusdough

Broccoli and Cheese Stuffed Pull-Apart Sweet Potato Rolls | www.girlversusdough.com @girlversusdough

You know what else makes me happy? The fact that there is a World Baking Day. It’s tomorrow (May 17), and I’m celebrating in partnership with Mann’s Fresh Vegetables by sharing these veggie-filled rolls with you. The rolls themselves are baked with Mann’s Culinary Cuts Sweet Potato Ribbons (which also happen to be amazing as “noodles” with pasta sauce or mixed into a salad) and the filling is made with shredded sharp cheddar cheese and Mann’s Broccoli Cole Slaw. And I added an extra handful of shredded cheese to the skillet in which the rolls are baked, just because. It’s the right thing to do on World Baking Day.

Broccoli and Cheese Stuffed Pull-Apart Sweet Potato Rolls | www.girlversusdough.com @girlversusdough

Broccoli and Cheese Stuffed Pull-Apart Sweet Potato Rolls | www.girlversusdough.com @girlversusdough

Each bite of these rolls is half crunchy, half cheesy and the rolls themselves are extra tender and soft/pillowy thanks in part to the sweet potatoes. They’re flavorful and fun and perfect as a side dish to just about anything, from soups to chili to grilled meats. We’ve been eating them as a snack in recent days, too, and I can feel good about it because it’s homemade AND baked with vitamin-rich veg.

And since both the toddler and the husband (and I) approve of these pull-apart rolls, there is no doubt we will be enjoying them over and over again, especially when an occasion calls for rolls (which is often, amiright).

Broccoli and Cheese Stuffed Pull-Apart Sweet Potato Rolls | www.girlversusdough.com @girlversusdough

So, how will you celebrate World Baking Day? I suggest you do so by baking and stuffing your face with these rolls. Just a thought.

Vegetable Stuffed Sweet Potato Rolls

Easy vegetable stuffed sweet potato rolls! A delicious homemade lunch for toddlers packed with broccoli, cabbage and carrots!
Servings: 12 rolls
broccoli cheese pull-apart sweet potato rolls
Prep Time: 30 minutes
Cook Time: 40 minutes
Proof Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
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Ingredients 

Instructions 

  • In small bowl, dissolve yeast in warm milk. Let stand 5 minutes.
  • Meanwhile, in medium bowl, combine sweet potato ribbons and 2 tablespoons water. Cover loosely with plastic wrap. Microwave on high 5 minutes until ribbons are just cooked through. Measure out 1/2 cup ribbons and add to large bowl or bowl of stand mixer (reserve leftover ribbons for another use). Add 1 1/2 cups flour, sugar, salt, melted butter and egg yolk. Stir until just combined.
  • Add yeast mixture to flour mixture. Using wooden spoon or dough hook attachment of stand mixer, stir until dough forms. Knead dough by hand on lightly floured surface for 10 minutes, adding just enough of remaining 1/2 cup flour as needed until dough is smooth, soft, elastic and only slightly sticky; OR, in bowl of stand mixer with dough hook, knead dough on medium speed 5 minutes, adding just enough of remaining 1/2 cup flour as needed until dough is smooth, soft, elastic and only slightly sticky. Shape dough into ball; place in large bowl and cover with plastic wrap. Let rise 1 hour in warm place until doubled in size.
  • Meanwhile, in medium bowl, combine broccoli cole slaw and 1 tablespoon water. Cover loosely with plastic wrap. Microwave on high 2 minutes until nearly cooked. Drain excess water; combine slaw with 3/4 cup shredded cheddar cheese.
  • Brush bottom and sides of 10 to 12-inch cast-iron (or any oven-safe) skillet with olive oil. Punch down risen dough. Divide dough into 12 equal pieces. Roll out each piece into 4-inch flat circle. Top each piece with about 2 tablespoons broccoli-cheese mixture. Fold dough up and over mixture, pinching seam to seal. Shape each dough piece into ball. Place dough balls evenly apart and seam side-down in prepared skillet. Sprinkle remaining 3/4 cup shredded cheese around rolls in skillet. Cover with clean kitchen towel or plastic wrap and let rise 30 minutes.
  • Heat oven to 350 degrees F. Uncover rolls and bake 30 to 35 minutes until golden brown and cheese is melted. Cool 5 minutes in pan before serving.

Nutrition

Calories: 183kcal, Carbohydrates: 19g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 37mg, Sodium: 200mg, Potassium: 95mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1052IU, Vitamin C: 7mg, Calcium: 123mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

 

Disclosure: This post is sponsored by Mann’s Fresh Vegetables. All opinions are my own.

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Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

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9 Comments

  1. Sara @ Cake Over Steak says:

    Yummm what a fun idea!!!

  2. Jessica @ A Kitchen Addiction says:

    What a great way to get those veggies in! This is such a good idea!

  3. Julia Mueller says:

    Best way to eat veggies EVAH! These sweet potato rolls look sooooo fluffy and perfect. I’m sold!

  4. Stephanie says:

    Matt — Thanks! My daughter gobbles them up!

  5. Stephanie says:

    Kari — It’s such an underrated combo! Thanks 🙂

  6. Stephanie says:

    Lauren — Thanks, girl! You’d love these rolls! 🙂

  7. Matt says:

    Such an awesome idea, my boys would love these!

  8. Lauren Gaskill | Making Life Sweet says:

    I love that you combined the amazingness of broccoli + cheese with a fluffy sweet potato roll!! Such a great idea Steph! Happy Monday to you and praying you have a marvelous week. XOXO 🙂