Category Details
Prep Time 15 minutes
Cook Time 12-15 minutes
Total Time 30 minutes
Intensity Level Easy / Beginner
Skill Required Rolling the cheese into logs; basic chopping.
Active Time 15 minutes (mostly hands-on preparation).
Passive Time 15 minutes (the oven does the work!).
The Recipe: Mediterranean Oven-Baked Cheese Rolls
Yield: 8 rolls (serves 4 as an appetizer)
Course: Appetizer, Snack, Meze
Equipment Needed
Large rimmed baking sheet
Parchment paper
Small mixing bowl
Cutting board and chef’s knife
Pastry brush (optional, for drizzling)
Ingredients
For the Herb & Olive Mixture:
½ cup pitted Kalamata olives, roughly chopped
2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried)
2 cloves garlic, minced
Zest of 1 lemon
For the Cheese Rolls:
1 pound (450g) Kasseri cheese, cut into 8 equal sticks (about 3 inches long and 1 inch thick)
½ cup fine plain breadcrumbs
¼ cup grated Parmesan cheese
½ teaspoon black pepper
For the Herb-Infused Olive Oil & Serving:
½ cup extra virgin olive oil
2 sprigs fresh rosemary
1 teaspoon red pepper flakes (optional, for heat)
1 tablespoon fresh lemon juice
Flaky sea salt, for finishing
Fresh parsley, chopped, for garnish
Instructions: Step-by-Step
Phase 1: Preparation (15 minutes)
Preheat the Oven: Position a rack in the middle of your oven and preheat it to 425°F (220°C). This high heat is essential for creating a crispy exterior while keeping the interior perfectly melted.
Prepare the Baking Sheet: Line your baking sheet with parchment paper. In the small mixing bowl, combine the breadcrumbs, grated Parmesan cheese, and black pepper. Sprinkle this mixture evenly over the parchment paper. This “bed” will act as a non-stick coating and flavor layer for your cheese.
Prepare the Herb & Olive Filling: In a separate bowl, combine the chopped Kalamata olives, fresh oregano, minced garlic, and lemon zest. This mixture is the flavor bomb that will be pressed into the surface of the cheese.
Shape the Cheese Rolls: Take each stick of Kasseri cheese and roll it firmly in the breadcrumb-Parmesan mixture that’s on the baking sheet, ensuring it is well coated on all sides. Use your hands to press the herb and olive mixture onto the cheese sticks, covering them generously. Gently roll them back and forth on the baking sheet to ensure the coating adheres.
Phase 2: Baking & Infusing (15 minutes)
Drizzle with Oil: Once all the cheese sticks are coated and have been placed back on the baking sheet, drizzle them evenly with half of the extra virgin olive oil (about ¼ cup). Make sure they are all glistening; the oil is what will promote caramelization in the oven.
Bake the Rolls: Place the baking sheet in the preheated oven and bake for 12-15 minutes. Do not walk away during the last 5 minutes. The cheese will puff up, turn a beautiful golden-brown color, and the edges will become crisp. You want them bubbling and slightly caramelized. The exact time will depend on your oven and the thickness of the cheese.
Prepare the Infused Oil: While the rolls are baking, combine the remaining ¼ cup of olive oil with the fresh rosemary sprigs and red pepper flakes in a small microwave-safe bowl. Microwave for 20 seconds to gently warm the oil and release the flavors of the herbs.
Phase 3: Finishing & Serving (5 minutes)
Finish the Dish: Immediately upon removing the baking sheet from the oven, drizzle the hot cheese rolls with the warm infused olive oil. Be careful—it may sizzle. Sprinkle with the fresh lemon juice and a generous pinch of flaky sea salt. The salt is crucial to cut through the richness of the cheese.
Garnish and Serve: Transfer the rolls to a serving platter, making sure to scrape up any crispy, browned bits of cheese and breadcrumbs from the parchment paper—these are the chef’s treat! Garnish with chopped fresh parsley.
Serve Immediately: These are best eaten hot, right out of the oven, when the cheese is still warm and stretchy. Provide small plates and forks for your guests.
Chef’s Notes & Variations
Herb Swap: Don’t have oregano? Fresh thyme or marjoram work beautifully. In a pinch, a teaspoon of dried Italian seasoning will do.
Spice It Up: For a smoky kick, add ½ teaspoon of smoked paprika to the breadcrumb mixture.
Make it a Meal: Serve these over a bed of arugula dressed with lemon vinaigrette for a light and satisfying lunch.
The “No-Stick” Secret: The breadcrumb/Parmesan layer is crucial. Do not skip it or use parchment paper without it, as the cheese will stick to the paper.
Nutrition Information
Please note that these values are estimates and can vary based on the specific brands of ingredients used.
Nutrition facts are provided per serving (2 rolls).
Nutrient Amount
Calories 425 kcal
Total Fat 34 g
– Saturated Fat 16 g
Cholesterol 65 mg
Sodium 890 mg
Total Carbohydrates 9 g
– Dietary Fiber 1 g
– Sugars 1 g
Protein 20 g
Calcium 450 mg
Iron 1 mg