NZ Woman's Weekly

Cheese rolls

  • Meal Type

  • Total time

    15 minutes
  • Meal Origin


Sometimes it’s the simple things that bring the most pleasure – and for me, these two recipes for the quintessential Kiwi cheese roll were just the ticket on a rainy Wednesday afternoon.

I’m so in love with them, I’m encouraging you not just to make them for a weekend brunch or after-school snack for your family, but also introduce them as finger food at your next party. All you need is a loaf of bread, some cheese and a few extras, so they’re economical too.Easy to prepare, you can pop a tray in the oven and in just 10 minutes you’ve got hot, crispy, cheesy morsels, guaranteed to soak up any alcohol within minutes. However, I do need to extract a couple of promises from you before you make them. Please do not forget to brush with melted butter before grilling.

This is no time to be saving calories, and without the butter these don’t have the magic golden crunch.And we all know that wholemeal bread is better for you, but treat yourself with white bread for the ultimate savoury – just this once! If you want to be posh, you could take the crusts off and cut each roll in half, but I think the rustic roll looks great as it is.

Basic Roll

  • 2 cups tasty cheese, grated
  • 2 tbsp dried onion soup
  • Pepper to taste
  • ½ cup milk
  • ½ loaf white bread, sandwich sliced
  • Melted butter

1. Mix the cheese, onion soup, a grind or sprinkle of pepper and milk together. Take a slice of bread and flatten it with a rolling pin first to make it easier. Spread the cheese mixture on the slice of bread to cover it
well, then roll up.

2. Place on a baking tray and brush with the melted butter.

3. Cook under the grill on a high heat until the outside is crisp and the filling is hot.

Corn & Bacon

  • 3 rashers bacon
  • 410g can creamed corn (try to get the one with no added sugar)
  • 1 cup tasty cheese, grated
  • Pepper to taste
  • ½ loaf white bread, sandwich sliced
  • Melted butter

1. Fry the bacon and dice finely. Mix with the corn, cheese and a little bit of ground pepper. Roll the bread with a rolling pin, then spread with the corn mix and roll. Be careful not to over fill as it will seep out at the edge.

2. Brush with melted butter and place on a baking tray.

3. Cook under the grill on a high heat until the outside is crisp and golden and the filling is hot.


• You could add a dash of Worcestershire sauce to the cheese rolls.

• Add a finely chopped tomato into the corn and bacon rolls.

Do you have a Nana recipe you’d like to share with me? I’d love to hear about it. Email me at: or write to Nana’s Pantry, NZWW, PO Box 90119, Victoria St West, Auckland 1142.

Issue 1541

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In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

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