You know how we sometimes tend to overdo food shopping before holidays? Well I’ve done it again. And since I’m trying not to throw any more food away, I made some more vegetable cheese rolls. These are a quick and easy way to use the extra about-to-expire fridge contents.


  • 1.5 cup  flour
  • 2 oz butter
  • hot water
  • 1 tbsp vinegar
  • salt

Heat up some water, add butter, mix well, pour the liquid on flour, mix and add salt and vinegar. Knead well and add warm water as needed, until the dough is soft, smooth and even. Split it in two parts.


  • 1 lb mixed vegetables
  • 2 cups sour cream
  • 1 or 2 eggs
  • 1.5 cups shredded cheese (more or less is fine)
  • salt & seasoning

I used frozen soup vegetables and veggies from cans I had opened (peas, corn, beans). For an even better taste you may want to stir fry them quickly with onions.

Roll out each of the two balls of dough and place on a kitchen towel.

Distribute the veggies across surface, then cover with a mixture of sour cream and egg (set aside a few spoons). Season whichever way you like. I used salt, pepper, thyme and basil. Follow with shredded cheese (in one of these I used mozzarella that would have gone bad and it worked well). This will bind everything nicely.

Roll up with the help of the towel underneath.

Transfer on baking paper. Cover with the remaining sour cream/egg mixture. (Actually, I used cream cheese – yes, that would have gone bad – in the place of sour cream and it worked well.)

Bake at 180°C for 30 minutes, raise temp to 230°C and bake for a few more minutes for a nice crust. That’s it.

I cut the roll into pieces and put them in the freezer for quick lunches.