Creamy Mushroom and Cheese Roll

  • 60 min
    Preparation time

We call some recipes “basic” because we can take the basic idea and improve it with many variations, which depends only on the cooking occasion and our imagination. And this is one of those recipes! Tasty dough prepared with butter with the quite neutral, healthy champignon mushrooms and cheese filling: that really is a playground for our creativity. You are already clear what unbelievable combinations you can make with this type of base.
A little bit of ham, oregano, and a hint of ketchup for a pizza-flavored snack for the kids? And with chopped pepperoni and chili, you get spicy pleasure, perfect for a game with beer! Blanched spinach and a lot of fresh parsley will convert this recipe into a green, spring version of brunch- and dill and smoked salmon, will make it ideal when you want to prepare something more challenging, which you could serve with wine and olives… Whichever the case, even if you just stick to the basic version of the recipe, you will enjoy this roll- creamy on the inside and crunchy on the outside!


  • 1 piece of puffy pastry (preferably homemade, prepared with butter)

  • 400 g of champignon mushrooms, washed and cut into slices

  • 2 cloves of garlic

  • A full tablespoon of Moja Kravica butter

  • 75 ml of Moja Kravica Kuhinjica neutral cooking cream

  • 250 g of Moja Kravica Kuhinjica cottage cheese

  • 2 full tablespoons of Parmesan

  • 1 egg white

  • Salt, parsley, parsley, peeper, basil

  • 1 yolk for coating

  • Sesame for sprinkling, black or white


  1. If you use frozen dough, take it out to defrost while you are preparing the filling.

  2. Heat the frying pan and put the butter in it. Finely chop the garlic and fry it in the butter, and then also sauté the mushrooms. When the mushrooms lose their volume and the water evaporates, pour the Moja Kravica Kuhinjica neutral cream, and cook it well so that the cream thickens, and it becomes creamy. Season (salt, pepper, basil and parsley) and then cool.

  3. Mix the Moja Kravica Kuhinjica cheese, egg white and parmesan- and then add the cooled creamy mushrooms.

  4. Heat the oven to 180 degrees. Spread the dough crust with a rolling pin and on a flour surface, and form a rectangle. Coat with the cheese and mushrooms filing, roll up (without pressing) and then transfer the rolls in a cooking tray coated with baking paper.

  5. Coat with a yolk and sprinkle with black or white sesame. Let it bake for about 30 minutes. ADVICE: In the case you plan to have the roll for breakfast- you can prepare the filling in the evening, and in the morning, you can just bake the roll. But of course, in that case, don’t forget to serve Moja Kravica thick yogurt with a breakfast like this!

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