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Nacho Cheese Biscuit Rolls

These biscuit style buns are perfect to enjoy for breakfast, brunch, lunch, or snack on the go. They are best served warmed out of the oven, or pop them in the microwave to reheat before serving. The filling options are endless!

Prep Time

Servings

Dough

2 cups all-purpose flour (500 mL)

4 tsp baking powder (20 mL)

1/2 tsp salt (2 mL)

1/2 cup milk, cold (125 mL)

1/3 cup canola oil, cold (75 mL)

Filling

1/2 cup soft cream cheese (125 mL)

3/4 cup salsa (175 mL)

1/2 cup crushed nacho chips (125 mL)

1 cup shredded old cheddar or tex mex cheese (250 mL)

To make the dough

Preheat oven to 400ºF (200ºC). Line an 8 inch (2 L) square baking dish with parchment paper and set aside.
In a large bowl, stir together flour, baking powder and salt.
In a liquid measuring cup, whisk together milk and oil. Drizzle into flour and using a fork, mix together until mixture is crumbly and starting to clump together.
Bring dough together with your hands and knead gently on lightly floured surface to make smooth dough.
Roll out dough on floured surface to make a 12 inch (30 cm) square.

To make filling and assemble

In a medium bowl, mix cream cheese and salsa to form a smooth spread. Spread evenly all over dough, right to the edges.
Sprinkle with crushed nacho chips and cheese.
Roll up dough along the long edge and pinch seam along edge to hold the roll closed. Cut roll into 9 equal pieces and place into prepared pan.
Bake for about 20 minutes or until golden brown. Let cool slightly.

Ingredients

Dough

2 cups all-purpose flour (500 mL)

4 tsp baking powder (20 mL)

1/2 tsp salt (2 mL)

1/2 cup milk, cold (125 mL)

1/3 cup canola oil, cold (75 mL)

Filling

1/2 cup soft cream cheese (125 mL)

3/4 cup salsa (175 mL)

1/2 cup crushed nacho chips (125 mL)

1 cup shredded old cheddar or tex mex cheese (250 mL)

Did you know?

Canola provides habitat to over 2,000 beneficial insects and is an ideal home and food source for honeybees.

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Directions

To make the dough

Preheat oven to 400ºF (200ºC). Line an 8 inch (2 L) square baking dish with parchment paper and set aside.
In a large bowl, stir together flour, baking powder and salt.
In a liquid measuring cup, whisk together milk and oil. Drizzle into flour and using a fork, mix together until mixture is crumbly and starting to clump together.
Bring dough together with your hands and knead gently on lightly floured surface to make smooth dough.
Roll out dough on floured surface to make a 12 inch (30 cm) square.

To make filling and assemble

In a medium bowl, mix cream cheese and salsa to form a smooth spread. Spread evenly all over dough, right to the edges.
Sprinkle with crushed nacho chips and cheese.
Roll up dough along the long edge and pinch seam along edge to hold the roll closed. Cut roll into 9 equal pieces and place into prepared pan.
Bake for about 20 minutes or until golden brown. Let cool slightly.

Nutritional Analysis

Calories

307

Total Fat

18.2 g

Saturated Fat

6.1 g

Cholesterol

29 mg

Sodium

583 mg

Carbohydrates

29 g

Fiber

0.8 g

Protein

8.2 g

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