I love Bagel Salmon Sandwiches, mini or not. But anything mini just looks way more appealing. I already made something so very similar for my blog before, but I thought to update the recipe with a new post and fresh images.

Which cheese do I recommend?

Well, my top 4 choices are cream cheese, whipped cottage cheese, goat cheese, and mascarpone cheese. However, I should point out that cream cheese is the most common, though.

That being said, you can most definitely substitute something else in place of a bagel, which is absurd to even discuss given the change, but let me give you some other suggestions. I may recommend well-toasted ciabatta bread or English muffins.

These two are pretty different than bagels, but if you don’t have a bagel and want this sandwich, then use any other bread with those two being top picks.

Now, if you are on low carb and don’t eat bagels, well, I got you back. I made these mini Keto buns, which are fantastic if you are following a low-carb diet.

I actually made these for my book club ladies in the neighborhood a while ago. They loved it, so I thought to share it here too because they looked so pretty.

Mini Keto Everything Bagels

Let us move on to the recipe, which I am sure many love. These are super easy to make at home.

I truly love getting wild-caught smoked salmon, which is also the best for you, and most of the time mini bagels because I love mini foods.

If you get inspired by my post and want to make Mini Bagel Salmon Sandwiches, please tag me on SOCIAL MEDIA, so I can see your tasty creations.

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking 

Recipes You Might Like

• Smoked Salmon Spinach Rolls

• Smoked Salmon Goat Cheese Appetizers

Yield: SERVES 4

Mini Bagel Salmon Sandwiches

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Tasty Mini Bagel Salmon Sandwiches

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 8 mini bagels
• 16 teaspoons goat cheese (or use cream cheese as alterantive)
• 1 teaspoon dill. chopped
• 12 oz smoked salmon (Approx. 290g)
• 1 jar capers, drained
• Sesame seed blend (you can use everything bagel)

Instructions

1. If your mini bagels are not presliced, then slice them halfway.
2. Spread evenly a bot of goat cheese on both halves, but if you do not like goat cheese you can use cream cheese. I use about 1 teaspoon per side of mini bagel. You can use less or more.
3. Add a bit of chopped dill, add capers, and lay about 2 to 3 slices of salmon per bagel. If your slices are bigger then cut them into smaller pieces, like 2-3 inches squares.
4. Sprinkle a bit of sesame seeds, place the bagel top over it and enjoy.

Notes

My favorite smoked salmon brands:

• Mowi Cold Smoked Norwegian Atlantic Salmon
• Foppen Norwegian Smoked Salmon Slices

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own

Wouldn’t you agree that just about anyone would love to wake up to a freshly baked batch of Peanut Butter and Chocolate Spread Rolls?

Mmhm! My family was, undoubtedly fortunate during the process of testing the recipe for these rolls.

I have been making them nearly for two weeks. Ever since I partnered with PB2 Foods this past summer, I have been using their products to test all kinds of sweet and savory recipes.

I have loved their products even before this collaboration, so I feel great when working with a brand that I absolutely enjoy using.

Anyhow, you all know how much I love Peanut Butter, so this way, I can use it in a powder form in my smoothies, baked and none-baked goods, as well as savory dishes with it being literally mess-free.

Speaking of baked goods, these rolls started as PB2 Powder, quickly made into a PB spread and used with raspberry jam. The thought of this dish makes my mouth water.

However, when I made these with chocolate spread, all my team of qualified taste-testers agreed that they were so much better than one with jam. The sad part was I decided with them.

I mean, they were delicious, but the Peanut Butter and chocolate spread rolls tasted significantly better. You see, I am trying to create recipes that you would enjoy too. That is why I taste test recipes with my team so all of you can enjoy them as well.

Now that the Holiday season is upon us, a cozy aroma will wrap around your whole kitchen like a warm blanket and make your home that much more pleasant and warm.

Don’t you just love this time of the year?

This time around, I used PB2 Pure Peanut Powder which is great for baking. PB2 Pure is the original PB2 formula reimagined down to its essence. This is literally a single-ingredient product – just 100% all-natural roasted peanuts, and that is it. No added sugar, no added salt, no added preservatives.

It is kosher, vegan, and gluten-free: Not only are PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences.

You guys must try these tasty Peanut Butter and Chocolate Spread Rolls. Please remove your ads to watch a video on how to make these rolls. Thank you!

Other Recipes you might like:

PB2 GLUTEN-FREE CHOCOLATE WAFFLES

NO BAKE SWEET FRUIT PIZZA

TOFU AND VEGGIE STIR-FRY WITH PEANUT BUTTER SAUCE

Yield: Makes 20-22 Rolls

Peanut Butter and Chocolate Spread Rolls

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Easy, warm, and tasty peanut butter and chocolate rolls.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

STARTER

• 1 envelope dried yeast
• 1 teaspoon sugar
• 1/4 cup milk, warm to the touch

DOUGH

• 4 cups all-purpose flour (500g/1 lb.), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 tbsp PB2 Pure Peanut Powder
• 2 large eggs, well beaten
• 3/4-1 cup warm milk (or water)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

FILLING

• 8 tbsp PB2 Pure Peanut Powder + Water
• 1/4-1/2 cup Chocolate Spread

PB-CREAM CHEESE ICING OPTION

• 1 block cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tbsp PB2 Pure Peanut Powder

CLASSIC ICING

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 tsp vanilla extract

Instructions

ACTIVATE YEAST

1. It is not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 3-5 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, sugar, PB2 Pure Peanut
   Powder, etc. Mix it together.
2. Add activated yeast.
3. Using the kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and the rest of the warm milk.
4. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is
   becoming a ball and pulling away from the sides of the mixer bowl.
5. Do not overmix, there is no need. The dough will be softer on the touch. Oil dough and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes to up to 1 hour.
6. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead. This is the time to place in the fridge for about 6-8 hrs./overnight before making rolls.

NOTE: You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling, let it sit at room temperature for about 10 minutes before rolling out. This is optional!

FILLING

1. Split the dough into two equal parts. Roll out dough to 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long. You do not have to split dough, but I liked these smaller rolls.
2. Mix PB2 Powder with water to create spreadable Peanut Butter. Follow the directions in the back of the package. The spread needs to be just a bit thinner, so considers adding a tablespoon or two more.
3. It would really be hard to spread it is not. On top of PB spread, evenly add chocolate spread. You can add chopped nuts if you prefer.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into equal slices. These
   two dough parts make 20-22 smaller rolls.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with a cotton towel and set aside in a warm place to let rise for at least 30 minutes to one hour. if you have an oven with a proof setting place in the preheated oven for proof.

BAKING

Preheat oven to 375F and bake them for 25 minutes. This also
depends on your oven, and baking dish.

NOTE: If you are baking in the ceramic dish, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal/nonstick baking dish, bake at 375F for about 25 to 27 minutes, or until they are golden brown.

ICING

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended. I added PB2 Powder for a delicious warm peanut butter taste. If you prefer regular classic icing, then whisk together the
   cream, sugar, and vanilla in a small bowl until smooth.
2. Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and serve immediately.
3. Keep in the fridge after they
   cool down for 3 days. Reheat before eating for the best taste.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Extremely tasty, warm, and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky, and cheesy bread bombs.

If you love soft dinner rolls then you will adore these beauties with cheese, brushed with butter, garlic and herbs.

From time to time my kids would request the addition of pepperoni or make them like pizza rolls.

What can I say? I just love making them happy.

Basically, this is my all-purpose dough. I have tested so many baked goodies using this dough that I can’t even tell you.

We are talking about savory rolls, pizza, pizza rolls, different types of twist bread, and so forth.

As we are all aware that I am not some kind of amazing cake baker, but when it comes to baked goodies I fully stand by my recipes made with dough. Proudly!

Well, my husband and daughter devoured this tray of rolls while watching football. I mean those two love anything carbolicious as well as with cheese.

They kept dipping in the delicious marinara sauce. While I almost cried watching them, because following a low-carb lifestyle sometimes sucks.

Especially when you not only love carbs but make them all the freaking time.

Tap here for more baked goodies

However, in my opinion, it is all in moderation as well as balance.

Anyhow, I have been making these for years. Also, I enjoyed them many times myself so that’s why I fully recommend making these fluffy rolls.

Hey, if you get inspired and make these quick and easy Cheese Stuffed Dinner Rolls, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

THE BEST CINNAMON ROLLS

EASY HOMEMADE FRENCH BREAD

SPIRAL TWIST BREAD ROLLS

HOMEMADE DINNER ROLLS

Yield: Makes around 8 to 16

Cheese Stuffed Dinner Rolls

Print

Tasty, warm and easy recipe for Cheese Stuffed Dinner Rolls

Prep Time 10 minutes

Cook Time 25 minutes

Additional WAITING Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• 5 cups all-purpose flour, reserve some for dusting
• 1 1/2 teaspoons salt
• 1 pack active dry yeast
• 1/2 tablespoon sugar
• 1 1/2 cup of whole milk
• 2 tablespoons melted unsalted butter
• 1 pack mozzarella string cheese cut into 2-inch cylinders
• 1/2 package cream cheese, room temperature
• 1/4 cup garlic and herb butter for brushing
• Or use unsalted butter with 1 teaspoon garlic powder + 1 tablespoon dried parsley

Instructions

1. In the bowl of a stand mixer combine the flour and salt, mix it, then add dried yeast and sugar.
2. Add melted butter, and warm to touch milk. Start kneading at medium speed until the dough is formed and pulling away from the side of the bowl.
3. Cover and allow the dough to rise for about 60 minutes, but you can let it rise for up to 3 hours.
4. Remove the dough from the bowl and place it on a countertop or any work area such as a clean cutting board.
5. Divide the dough in half then into quarters. Divide each quarter into 8 equal size balls. (or you can divide those 8 into half and make smaller rolls, which would make 16).
6. Stretch each bowl and add a generous amount of room temperature cream cheese and about 1/2 stick of sliced string cheese.
7. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. 
8. Place the rolls on a parchment-lined baking pan or non-stick pan and make sure they are about 1/2 inch apart. Cover and let rise for about 30 additional minutes. Brush with melted garlic and herbs butter, or you could make your own (step 10.)
9. Bake in a preheated 375-degree oven for 20-25 minutes or until golden.
10. Melt more garlic and herb butter, or you may add one teaspoon of garlic powder, 1 tablespoon of dried parsley to melted unsalted butter and brush on these golden rolls as soon as they are out of the oven.
11. If you are planning to serve them later, just reheat it for 30 seconds and serve.

Notes

You may use other cheese such as Mild Cheddar, Cheese Cubes, Swiss, Provolone, etc.

You do not have to use cream cheese, but my family loves it so much so that's why I add to my rolls.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest