Monday, May 7, 2012

Parmesan Crusted Stuffed Revolution Rolls

A Cheese Delivery System Inside a Cheese Delivery System Wrapped in Cheese!

Wahhhh! Robert Petry!
Remember when we were kids?

One of us would say, “Pretend that I’m…blah, blah, blah.”

And you would say, “Ok! Pretend I’M the mother and…”

Well, as we like to say in Texas, "This is a true story. We do hope you try this at home. No prior experience necessary - amateurs welcome."

I think this image says it all.

Don’t you?

Would you be disappointed if I tell you that although there is a “story” and there is a recipe, no corroborating photos exist?

If a tree falls in the forest, and no one is there to hear it, does it still make a sound?

Parmesan Crusted Cheese Stuffed
Revolution Rolls make a great crunchy
finish for Low Carb Chicken Pot Pie.
Well, lucky for you, I DID remember to take – errrr – MOST of the pictures. And what I didn’t remember to take during the Friday photo shoot, I took during a previous adventure with this same delicious Parmesan Crusted Stuffed Revolution Roll recipe during another date, oops, I mean meal.


The technique is the same, I simply used a different cheese stuffing for the Friday recipe and made them a different size. See, this is such a versatile recipe!

But seriously, don’t you just hate it when that happens?

You know. When those few remaining memory cells leave the barn and it’s waaaay too late to catch them? Ever. Again. Ever.

Buh bye brain cells.

You’ve framed the recipe. You have the story board in your head. You know the time line and what images you need.

Then you get all happy and loose with friends and you’re talkin’ and eatin’ and gabbin’ and they’re drinkin’ – which is pissin’ you off, no end – cuz you’re not drinkin’.

In fact, you may be the only sober person over the age of 16 in America on Friday night at 7:30pm. And the drunks at the table have given you a giant headache, too…and life is happenin’ around you and you forget to take the last money shot of your danged ol’ recipe!

The money shot, people!!!


I won’t tell you what I said, but I think Mo Rocca says it best, “Mother Trucker!”

Pretend I made this recipe and took all the photos and the rolls at the end look just like miniature golden orbs of ooey gooey deliciousness, ok?


This recipe is divided into two steps. You can make the Lemon Rosemary Gruyére Revolution Rolls any time you want – up to about 4 days ahead. Just be sure to throw those puppies into the ice box in a sealed bag, once they’ve cooled completely. Or you can freeze them up to 3 months!
Non-stick Aluminum Foil lining helps these sticky rolls
release from the pan with ease. No more tears!

Lemon Rosemary Revolution Rolls – Miniature
Yield – 36-54 Miniature Rolls (Memory fails me. Will try to make these soon for confirmation)
Prep Time  – 20 Minutes
Cook Time – Mini Rolls  – 15 Minutes
Cook Time – Standard Size Buns – 35-40 Minutes

Difficulty - Easy

4 Eggs, separated
1 c. Mozzarella Cheese, grated
1/2 scoop Whey Protein Powder, Natural Flavor
¼ c. Cottage Cheese
1 tsp. Country Style Dijon Mustard
2 tsp. Rosemary, fresh, chopped
1 tsp Lemon Zest
1 tsp. Baking Powder
1 Tbsp Apple Cider Vinegar (Bragg's)
1/8 tsp. Kosher Salt
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Crème of Tartar
3 oz Gruyére Cheese, cubed, optional*
Olive Oil Spray

Preheat oven to 325°. Line miniature muffin pans with non-stick aluminum foil. A shot glass works great to tamp the foil into place! (Don’t forget to save these liners. Stack them and place them in a baggie. Freeze them and reuse as many times as you’d like. Saves time and money!)

Spray non-stick aluminum liners with olive oil spray.

Grate mozzarella cheese and cube gruyere into ½” cubes. Set aside.

Blend cottage cheese in a small food processor or blender until smooth. Reserve.

Combine whey protein powder with rosemary, lemon zest, baking powder, salt, and garlic and onion powders. Set aside.

Separate eggs.

Add  mozzarella cheese shreds, cottage cheese, and Dijon mustard to the egg yolks.
In clean dry bowl, beat egg whites using an electric hand or stand mixer until egg whites start to froth. Add cream of tartar and continue to whip egg whites to the stiff peak stage.

For a full step-by-step tutorial on making a
Basic Revolution Roll Click Here
(Hint - Whipped egg whites will no longer slide around in your bowl when the bowl is tilted.)

Once egg whites are beaten, use the same mixer to beat the egg yolk mixture until thick and creamy. (A bout 2 minutes.)

Add apple cider vinegar to egg yolks and mix well.

Turn 1/3 of whipped egg white into yolk mixture. Stir vigorously with a large spatula to combine.

The goal is to loosen the yolk mixture. Don’t worry about trying to maintain egg white volume at this stage.

Now add half of the remaining whipped egg whites to the yolk mixture. With a large spatula, gently fold the egg whites into the yolk mixture. You are trying to incorporate the whites while losing as little volume as possible at this second addition of egg whites.

Now repeat the gentle folding technique with the remaining egg whites.

Each mini Revolution Roll uses 2 teaspoons of batter.
Place one teaspoon of Revolution Roll batter into each mini muffin well.

(Optional Step – Place one cube of cheese into the middle of each muffin.)

Top with one teaspoonful of Revolution Roll batter into each mini muffin well.

Bake for 12-15 minutes or until mini muffins are set and tops are golden.

Remove from oven and allow to cool for 5 minutes before gently peeling off aluminum foil.

Mini Cheese Stuffed Revolution Rolls require no
further treatment except a little butter! Yummm!
Feel free to serve these bite size rolls at this point! You will be the star of the kitchen,  Queen of the Cabinets and boss of cheese and ketchup - especially if you deliver the butter to the table at the same time you sling the hot rolls!

But, if you just feel like hoggin’ the limelight a bit more, continue to the Step 2 of this recipe. What happens next is a real game changer! Crunch, cheese, rosemary flavor. Oh, I see so many applications for these mini puffs, I feel giddy and rather faint!

My DFSW (Delicate Flower of Southern Womanhood) is threatening to present itself at just the thought!

You can bread the Revolution Rolls and place them on a parchment or non-stick aluminum foil lined baking sheet up to 4 hours ahead. Bake the rolls at the last minute and serve immediately!

Parmesan Crusted Cream Cheese Stuffed Mini Revolution Rolls
No matter the size, no matter what
cheese you shove into its interior...
Low Carb Parmesan Crusted Stuffed
Revolution Rolls are a taste sensation.
Serves - 36-54 Mini Rolls
Prep Time - 10 Minutes
Cook Time - 15-20 Minutes
Difficulty - Easy

1 batch Lemon Rosemary Revolution Rolls – Miniature
4 oz Cream Cheese
3 Green Onions, finely chopped
½ c Egg Whites (about 3 Egg Whites)
¾ c Parmesan Cheese (Green Can Variety)
Olive Oil Spray

Preheat oven to 400°.

Line baking tray with parchment or non-stick aluminum foil. Please, if using aluminum foil, use non-stick!

Finely chop green onions. Use the whites and the green parts!

Beat egg whites with a fork until loose and frothy. They don’t need to be whipped like you whip them for the Revolution Roll batter.

Make a horizontal slit into the middle of each mini Revolution Roll.

Fill roll with about ½ tsp of cream cheese and a large pinch of finely chopped green onion. Try to be neat about this and push any cream cheese into the center of the roll. Press the roll firmly together to compress the opening.

Egg dipped Cheese Stuffed Revolution Rolls just
waiting to meet the parmesan cheese!
Dip each roll briefly, but completely into beaten egg whites. They will absorb the egg white quite easily, so work fairly quickly here, to dip them and place them on a pile of parmesan cheese. This will keep them from getting too soggy with egg white.

Parmesan coated Cheese Stuffed Revolution Rolls
waiting for the oven.
Thoroughly coat eat roll in parmesan cheese.

(Note - If you use another brand of cheese, make sure it is finely ground. Don’t use parmesan shreds. You can use a food processor to make ground parmesan from both the shreds and also blocks of parmesan.

Be sure to cut the block of parmesan down into cubes though, before trying this! Unless you want to experience a “Hey y’all, watch this!” Texas moment!)

Shake-N-Bake, baby! Shake-N-Bake! I bet Ricky Bobby
woulda loved these rolls! They go fast!
Bake at 400° until rolls are golden and crisp on the outside.

Serve immediately! But be careful…remember it has a molten hot, gooey, cheesy center!

SusieT’s Notes –
Another four forker you guys!

This is nothing but a cheese delivery system and I’m not apologizin’ one iota! *snort* Into each person’s life a little cheese must fall. You know you want it.

These work so great as the Cheese Stuffed Revolution Roll from STEP 1, but also as the parmesan crusted, crunchy little Texas fillies from STEP 2.

It works as a roll, it works as a topping for things like Chicken Pot Pies and soups and stews. So many options, so little time!

The rolls got rave reviews from the low carbers and also from the carb monkeys – but what do either of those groups know! They were bombed, remember?! Ha! However as a sane, sober and rational Texan I will attest that these rolls are seriously delicious.


Stop what you are doing. Go make these. They are so good, I even posted the recipe early before I had time to plug in all the nutritional data for the recipe! I will be back with that later. I wanted you to have the recipe early enough to make tonight.


Buh bye!


  1. How clever! Have a great rest of the week, Susie.

    1. Thanks Jen! I think you are very clever yourself!!! Everyone, Jen's amazing blog Splendid Low-Carbing with Jennifer Eloff is the bomb! So many great recipes and Jen is the author of many many cookbooks! Her lates "Among Friends" sold out in days! (The new book will be out in July or August and guess who was invited to submit a couple of recipes??? Hint, hint, ME!)

      Thanks Jen, for all you do and for being such a lovely and thoughtful friend!!!!

  2. Replies
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