Callalou Thyme and Cheddar Rolls

Make These Callaloo, Thyme and Cheddar Rolls

These Savory Rolls are soft and buttery, filled with Caribbean flavors of Callaloo greens, onions, peppers, thyme and green seasoned butter.

Callalou Thyme and Cheddar Rolls

I always try to find ways to add variety to our Caribbean dishes and making Savory roll ups was something a little different.

A Taste of the Caribbean

Most of the ingredients used are apart of our household diet. Callaloo is a green veg consumed heavily in Jamaica and other parts of the west indies and one of our favorite greens to eat. It is cooked with onions, peppers, garlic, thyme and parsley and Green seasoning to make a delicious spinach like side dish or mixed with saltfish.

Where to buy?

Callaloo can be found in any world foods section at the supermarket or any Asian Caribbean food store (particularly in the UK).

Furthermore, If this mixture tastes good in a patty, why not use them in savory roll ups?

Making Rolls from Scratch

To be fair, any standard bread recipe will do. I used basic 1 hr dinner roll measurements by halfscratched.com and adjusted the ingredients to my personal liking.

I love making anything from scratch, however if you are like me and not so good at kneading dough, any stand mixer with a dough hook is your friend. It cuts down the time and the manual labor.

Callalou Thyme and cheddar filled herby rolls close up

Short on Time Dough?

If time is a factor, I suggest using store bought ready roll varieties.

DO:

  • Use a standard roll out or frozen dough for rolls or bread. If frozen, let thaw completely before use.
  • Using a rolling pin or floured wine bottle, flatten out the ready roll into a rectangular shape.

DON’T:

  • Don’t buy puff pastry for this. It is way too oily once mixed with the filling.
  • Don’t use short crust, unless you want to make biscuit spirals or savory hot pockets.
Callalou Thyme and cheddar filled herby rolls

How To Store the Rolls

Store any left overs in cling film and foil or an air tight container. Also to mention, these will last for up to 5 days in the fridge.

Recommendations

Here are a few other recipes to try:

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

AuthorsefordCategory, , , DifficultyBeginner

These Buttery Soft Rolls are filled with seasoned Callaloo greens, fresh Thyme and sharp Cheddar cheese.

Callalou filled herby rolls

 

Yields12 Servings

The Dough
 4 cups All Purpose Flour
 70 g Yeast (1 packet)
 1 ½ tsp Salt
 2 tbsp Sugar
 1 cup Warm Water (or more if needed)
 2 tbsp vegetable Oil
The Filling
 540 g Callaloo ( Medium Tin)
 ½ Onion finely chopped
 ¾ cup Mixed sweet peppers finely chopped
 3 Spring Onions chopped
 2 Garlic Cloves minced
 Fresh Thyme Finely chopped
 2 tbsp Butter
 1 ½ tbsp Green seasoning
 ½ tsp Black pepper
 ½ tsp Garlic Powder
 1 tsp Onion Powder
 ¾ cup Cheddar (or preferred cheese)
The Herb Butter
 3 tsp Green Seasoning (Check Notes)
 1 tsp Garlic puree
 3 tbsp Butter

Preparing the Filling
1

First, finely chop the onion, garlic peppers and onions. Remove the thyme leaves from the hard stems and chop fine.

After, place a medium large pan on medium high heat adding 2 tsp of oil then the veggies and herbs.

Next, add butter, green seasoning and remaining seasonings and mix until combined. Cook for 3 minutes or until the veg softens.

Now, drain callaloo before adding to the pan. Cook for 7 minutes or until the Callaloo is tender and the flavors have blended well.

Last, remove from the heat, allow to cool down to room temperature and rest to the side. 

Making the Dough
2

In a Large Bowl or Stand mixer, combine yeast, sugar and warm water. Let it sit for 5 minutes or until it doubles in size.

Next, add the salt, oil and Half of the flour then stir until combined or using a paddle attachment, mix on low until mixture has blended.

Knead by Hand
3

Add the remaining flour 1 cup at a time and continue to mix until dough forms then turn out onto a floured surface and knead for 10 minutes.

Place the dough in a greased bowl, cover with plastic wrap and a towel then let rise for 1 hour or until doubled in size.

Knead by Stand Mixer
4

Switch to the dough hook adding remaining flour 1 cup at a time. Continue to mix on low speed gradually increasing to medium-low, kneading for 4 minutes minutes until dough is smooth and wrapping around the hook. If the dough is wet, add 1 tbsp of flour until it comes away from the sides and becomes smooth.

Lastly, Place the dough in a greased bowl, cover with plastic wrap and a towel then let rise for 1 hour or until doubled.

Assembling the Rolls
5

Preheat oven to 160C fan/350F convection oven.

Once the dough has doubled, punch down and turn onto a lightly floured surface. Take a rolling pin and roll out the dough into a large rectangle.

Spread with garlic butter, Cover with callaloo mix leaving a little space around the edges. Then top with cheese.

6

Roll length way toward the other side seal with a little water. Then, using a knife, cut 1 to 2 inch rounds and place in a well greased baking pan.

Cover with towel and allow to rise for another 15-20 min or until they get twice their size.

Finally, Bake at 175c for 15 -18 minutes until golden and fluffy.

Ingredients

The Dough
 4 cups All Purpose Flour
 70 g Yeast (1 packet)
 1 ½ tsp Salt
 2 tbsp Sugar
 1 cup Warm Water (or more if needed)
 2 tbsp vegetable Oil
The Filling
 540 g Callaloo ( Medium Tin)
 ½ Onion finely chopped
 ¾ cup Mixed sweet peppers finely chopped
 3 Spring Onions chopped
 2 Garlic Cloves minced
 Fresh Thyme Finely chopped
 2 tbsp Butter
 1 ½ tbsp Green seasoning
 ½ tsp Black pepper
 ½ tsp Garlic Powder
 1 tsp Onion Powder
 ¾ cup Cheddar (or preferred cheese)
The Herb Butter
 3 tsp Green Seasoning (Check Notes)
 1 tsp Garlic puree
 3 tbsp Butter

Directions

Preparing the Filling
1

First, finely chop the onion, garlic peppers and onions. Remove the thyme leaves from the hard stems and chop fine.

After, place a medium large pan on medium high heat adding 2 tsp of oil then the veggies and herbs.

Next, add butter, green seasoning and remaining seasonings and mix until combined. Cook for 3 minutes or until the veg softens.

Now, drain callaloo before adding to the pan. Cook for 7 minutes or until the Callaloo is tender and the flavors have blended well.

Last, remove from the heat, allow to cool down to room temperature and rest to the side. 

Making the Dough
2

In a Large Bowl or Stand mixer, combine yeast, sugar and warm water. Let it sit for 5 minutes or until it doubles in size.

Next, add the salt, oil and Half of the flour then stir until combined or using a paddle attachment, mix on low until mixture has blended.

Knead by Hand
3

Add the remaining flour 1 cup at a time and continue to mix until dough forms then turn out onto a floured surface and knead for 10 minutes.

Place the dough in a greased bowl, cover with plastic wrap and a towel then let rise for 1 hour or until doubled in size.

Knead by Stand Mixer
4

Switch to the dough hook adding remaining flour 1 cup at a time. Continue to mix on low speed gradually increasing to medium-low, kneading for 4 minutes minutes until dough is smooth and wrapping around the hook. If the dough is wet, add 1 tbsp of flour until it comes away from the sides and becomes smooth.

Lastly, Place the dough in a greased bowl, cover with plastic wrap and a towel then let rise for 1 hour or until doubled.

Assembling the Rolls
5

Preheat oven to 160C fan/350F convection oven.

Once the dough has doubled, punch down and turn onto a lightly floured surface. Take a rolling pin and roll out the dough into a large rectangle.

Spread with garlic butter, Cover with callaloo mix leaving a little space around the edges. Then top with cheese.

6

Roll length way toward the other side seal with a little water. Then, using a knife, cut 1 to 2 inch rounds and place in a well greased baking pan.

Cover with towel and allow to rise for another 15-20 min or until they get twice their size.

Finally, Bake at 175c for 15 -18 minutes until golden and fluffy.

Callaloo, thyme and Cheddar Rolls

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