Spinach and Sun-Dried Tomato Cheese-Stuffed Bread Recipe

Cheese Stuffed Bread with Spinach and Sun Dried Tomato makes a great vegetarian lunch – ready in 20 mins!

Stretchy cheese is a hallmark of many baked dishes. Generally, cheeses with higher moisture and lower acidity pull and stretch when heated. Mozzarella is the classic stretchy choice, but it can be mild in flavour. Mixing mozzarella with a sharper cheddar gives both gooey texture and robust taste—exactly what these stuffed breads deliver.

Imagine a crisp roll with a soft, cheesy interior balanced by the tang of sun‑dried tomatoes and the bright green of torn spinach. Using part‑baked rolls makes this a quick, crowd‑pleasing recipe: scoop out the centre, fill, and bake for a golden, melty finish.

These small rolls are plain on their own but transform into something delicious when filled. You can easily adapt the recipe: use vegetarian mozzarella and cheddar for a fully vegetarian option, or swap to gluten‑free rolls if needed—just thaw them before filling.

If you enjoy this style of stuffed bread, there are other variations worth trying, such as cheesy garlic mushroom or spinach and bacon versions. Each adaptation highlights different textures—creamy fillings, extra stretch from certain cheeses, or added savoury notes from bacon.

Cheese Stuffed Bread with Spinach and Sun Dried Tomato

Cheese Stuffed Bread with Spinach and Sun Dried Tomato makes a great vegetarian lunch – easy to make and ready in 20 mins!

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 6 breads

Course: Lunch

Cuisine: British

By Nicky Corbishley

Ingredients

• 6 part-baked bread rolls
• 100 g (about 1 cup minus 1 tbsp) mature cheddar, grated
• 100 g (about 1 cup minus 1 tbsp) mozzarella, grated
• 2 tbsp double (heavy) cream
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 8 sun-dried tomatoes, chopped into small pieces
• 40 g (1 packed cup) baby spinach, roughly torn
• 3 sprigs fresh parsley, finely chopped (to finish)

Instructions

1. Preheat the oven to 200°C / 400°F (fan).
2. Remove the part‑baked rolls from their packaging and place them on a chopping board. Using a sharp knife, cut an oblong hole in the top of each roll and scoop out the soft interior, taking care not to pierce the base. Reserve a small amount to grate into breadcrumbs and discard or freeze the rest.
3. Grate approximately 2 tablespoons of breadcrumbs from the scooped bread. Set aside.
4. In a bowl, combine the grated cheddar, grated mozzarella, double cream, salt, pepper, chopped sun‑dried tomatoes, and torn spinach. Mix until evenly combined.
5. Spoon the cheese mixture into each hollowed roll, pressing slightly so the filling is snug. Sprinkle the reserved breadcrumbs over the tops.
6. Bake in the preheated oven for about 10 minutes, or until the filling is bubbling and the tops are golden brown.
7. Remove from the oven and sprinkle with finely chopped parsley. Serve warm.

Video

Video demonstration available showing how to prepare and fill the rolls.

Notes

Nutritional information is per roll.

Nutrition

Calories: 262 kcal | Carbohydrates: 24 g | Protein: 12 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 37 mg | Sodium: 565 mg | Fiber: 1 g | Sugar: 1 g

Nutrition information is automatically calculated and should be used as an approximation.

This recipe was first published June 2017. Updated December 2025 for housekeeping purposes.

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