Yield: 7 rolls

No Knead Spinach Pear Onion Cheese Savory Rolls

These No Knead Spinach Pear Onion Cheese Savory Rolls have Bosc pears, Brie, Jarlsberg, baby sauteed Vidalia onions and spinach – all wrapped up, spiraled within a simple, no knead bread recipe and then topped with toasty pumpkin seeds. This recipe uses Fleischmann’s® RapidRise® Yeast which gives it a nice, reliable rise. Try this delicious savory roll for your next meal or gathering!

Prep Time 30 minutes
Cook Time 40 minutes
Rise Time 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • NO KNEAD BREAD DOUGH
  • 3 cups all-purpose flour, plus more for flouring the surface
  • 1 packet (2 1/4 teaspoons) Fleischmann’s® RapidRise® Yeast
  • 1 1/2 teaspoon Kosher salt
  • 1 1/2 cups lukewarm water (130°F temperature)
  • FILLING
  • 4 tablespoon unsalted butter
  • 1 cup diced fresh pear (peeled and cored), I suggest the Bosc variety
  • 1 teaspoon apple cider vinegar (for the pear)
  • 1 cup Vidalia onion (sweet onion)
  • 1 teaspoon apple cider vinegar (for the onion)
  • 2 ounce (about 1/4 cup) Panchetta (you can also substitute the same amount cooked bacon bits or other savory meat)
  • 1/4 cup Jarlsberg cheese, diced (you can substitute Swiss cheese)
  • 1/4 Brie cheese, diced
  • 4 ounce baby spinach
  • 1/4 teaspoon Kosher salt (for sauteing the spinach)
  • 1-2 tablespoons shelled pumpkin seeds, for topping
  • wildflower honey, for drizzling

Instructions

Make The No Knead Dough

  1. In a large mixing bowl, add 3 cups all-purpose flour, 1 packet (2 1/4 teaspoons) of Fleischmann's® RapidRise® Yeast, Kosher salt and whisk to combine.
  2. In a 2-cup wet measure, add 130°F temperature water, then add it to the dry ingredients. Mix the water and dry ingredients until combined.
  3. Cover and allow to rest for 10 minutes. I use a metal, heat-safe mixing bowl and cover with aluminum foil and put it in the oven on the "proofing" setting for optimal results. If your room temperature is cool, this may affect results.
  4. While the dough is proofing, place a piece of parchment paper (large enough to go beyond the edges of the Dutch oven), in the bottom of the Dutch Oven, set aside.
  5. When the dough has doubled in size (it should look flat and bubbly on top), turn the dough out on a prepared, floured surface, using a dough scraper, turn the dough over, folding it about 11 times. If the dough becomes sticky during this process, lightly flour the dough with more all-purpose flour.

Make the Filling

  1. Add 1 tsp. apple cider vinegar to the bowl of diced pears and stir to combine. Set aside. Drain off any excess moisture.
  2. In a large skillet, over medium heat, add 4 tablespoons unsalted butter, allow the butter to melt. Add the onions, stir the onions to evenly coat in butter. Add 1 tsp. apple cider vinegar. Saute a few minutes until the onions are translucent. Add the spinach, turn the heat lower if needed, stir to combine with the butter and onions. Remove from heat when the spinach is wilted. Continue below to "assemble the rolls" directions.
  3. Please note: Make sure that there is no extra moisture in the filling; just drain off any excess moisture.

Assemble the Rolls

  1. Roll the dough out into a rectangle (about 11x16 inches), evenly distribute the sauteed spinach and onions, evenly add the diced Jarlsberg and Brie, diced meat and pears. No Knead Spinach Pear Onion Cheese Savory Rolls lifeslittlesweets.com
  2. Along the long side of the bread, gradually and carefully roll the bread dough up. Using the dough scraper, divide it into 7 pieces and place each one on parchment paper in the Dutch oven, all nestled together. No Knead Spinach Pear Onion Cheese Savory Rolls lifeslittlesweets.com
  3. Preheat the oven to 450 degrees F. When it's done preheating, place the Dutch Oven in the oven and bake for 30 minutes, after 30 minutes, remove the lid, sprinkle the pumpkin seeds evenly on the top of the bread. Bake for another 10 minutes (until golden), check after 10 minutes and if it needs more time, continue baking another 5 minutes. No Knead Spinach Pear Onion Cheese Savory Rolls lifeslittlesweets.com
  4. When it's done, take it out using the parchment paper, cut into the rolls with a knife. Enjoy drizzled with wildflower honey, if you wish. No Knead Spinach Pear Onion Cheese Savory Rolls lifeslittlesweets.com

Notes

  • Make sure you use a Dutch oven that is heat safe to 450 degrees F and that the handle on the lid is also oven safe.
  • Store in an air tight container for up to 3 days in the refrigerator.
  • Please note: Make sure that the yeast is not expired; always check the date on the package to ensure that it's fresh! This recipe is only meant to be used with Fleischmann’s® RapidRise® Yeast .
  • This recipe is adapted from "No Knead Bread" on our blog

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Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 563mgCarbohydrates: 49gFiber: 3gSugar: 6gProtein: 8g

Please note that the Calculated Nutrition is an estimate at best.

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