Bolognese stuffed petit pains

Makes 5 stuffed rolls


  • 150g of leftover spaghetti bolognese mix
  • 5 x petit pains – part bake rolls I take out approx 100g of bread
  • 20g grated light mozzarella
  • 20g grated half fat Red Leicester cheese


  1. Preheat the oven to 180c
  2. Cut a hole out of the top of each roll and scoop out part of the roll, you can make this into breadcrumbs for another recipe – See photo below.
  3. Spoon in 1/5th of the bolognese mixture into each roll – best to do this when its cold.
  4. Top each roll with 1/5th of the light mozzarella and also the same of red leicester.
  5. Brush the edges of the rolls with a little water.
  6. Place onto lined baking tray with non stick greaseproof paper and bake for 12/15mins, or until cheese has melted and rolls feel slightly crusty on edges.
  7. Serve with mixed leaf salad, chopped spring onions and pomegranate seeds.