Super Bowl Cheese Rolls. Depending on your loyalties, the protruding piece on top could be the end of a Ram’s horn. Or the oozing cheese at right might be the back of a Patriot’s three-cornered hat…
Super Bowl Cheese Rolls couldn’t be easier to make, with these mods to my Acme Cheese Wheels. I made my own dough with 80% All Purpose Flour/20% Whole Wheat Flour but you could just as easily use a premade pizza crust dough. And instead of shredded cheese I used sliced deli cheese from the supermarket, which made handling easier. Makes 8 cheese rolls.
Ingredients:
Premade pizza dough from the deli case, approximately 12 oz
1/3 lb sliced deli cheese; I used a combination of Swiss and a cheddar spiked with Hatch chilis
Parmesan cheese for garnish
Make a bunch, because these go fast.
Method: bring dough to room temperature. Stretch it out into a rectangle with approximately the same dimensions as an 8×13″ quarter sheet pan. (See the original recipe for assembly photos.) Layer cheese slices evenly across the entire surface, letting slices stick out on the long side. Roll up lengthwise into an 8″ roll. Using a serrated knife, cut into 8 pieces with equal thickness. Carefully transfer the slices to a Silpat or parchment paper inside quarter sheet pan, holding the edges tightly so the rolls don’t fall apart. Sprinkle some parmesan cheese on top of each roll.
Cover rolls with a towel and let rise 1 hour at room temperature until rolls have filled out somewhat. Meanwhile, preheat the oven to 425 degrees. Bake for 25 minutes till the cheese is thoroughly melted and the tops are brown. Serve warm.
