Golden rolls erupting with creamy chicken stroganoff, crispy bacon, and melty mozzarella—this is comfort food with flair
Introduction: A Bold Twist on Classic Stroganoff
If you love the creamy richness of chicken stroganoff and the irresistible crunch of crispy bacon, this recipe is about to become your new obsession. These Stuffed Volcano Rolls take everything you love about comfort food and pack it into a handheld, golden-crusted roll that’s bursting with flavor.
Imagine hollowed-out hoagie rolls filled with a savory stroganoff mixture—tender chicken, sautéed mushrooms, onions, garlic, and bacon—all wrapped in a creamy sauce and topped with bubbling mozzarella. It’s dramatic, delicious, and perfect for dinner parties, game nights, or indulgent weeknight meals
Ingredients Breakdown
Let’s explore what makes these volcano rolls so satisfying and flavorful:
Protein:
- Boneless, skinless chicken breasts (1 lb, diced)
Lean and tender—cut into small pieces for quick cooking and easy stuffing. - Crispy bacon (6 slices, crumbled)
Adds smoky crunch and depth—cook until crisp and crumble for even distribution.
Tip: Use thick-cut bacon for extra texture.
Vegetables & Aromatics:
- Mushrooms (1 cup, sliced)
Add earthiness and umami—white button or cremini work well. - Onion (1 small, diced)
Adds sweetness and aromatic depth. - Garlic (2 cloves, minced)
Adds savory punch—sauté briefly to avoid bitterness.
Optional: Add chopped spinach or bell peppers for extra veggies.
Sauce Base:
- Sour cream (1 cup)
Creates the creamy stroganoff texture—adds tang and richness. - Chicken broth (½ cup)
Thins the sauce and adds savory depth. - Worcestershire sauce (1 tsp)
Adds umami and complexity. - Paprika (1 tsp)
Adds warmth and color. - Salt and pepper, to taste
Essential for seasoning—adjust to your preference.
Optional: Add a pinch of cayenne or mustard powder for extra kick.
Bread & Cheese:
- Large rolls (4, hoagie or baguette style)
Hollowed out to hold the filling—choose sturdy rolls that can handle the sauce. - Shredded mozzarella cheese (1 cup)
Melts beautifully and adds gooey topping—use part-skim or whole milk.
Tip: Toast rolls lightly before stuffing for extra crunch.
Garnish:
- Chopped fresh parsley
Adds color and freshness—sprinkle just before serving.
Optional: Add chives or green onions for a pop of flavor.
Step-by-Step Instructions
Step 1: Preheat Oven
Set oven to 375°F (190°C).
Line a baking sheet with parchment paper or foil.
Tip: Lightly oil the sheet to prevent sticking.
Step 2: Cook the Chicken
In a large skillet over medium heat:
- Add diced chicken and cook for 5–7 minutes, until browned and cooked through.
Remove from pan and set aside.
Optional: Season chicken with a pinch of salt and paprika before cooking.
Step 3: Sauté the Veggies
In the same skillet:
- Add crumbled bacon, mushrooms, onion, and garlic.
Sauté for 5–6 minutes, until mushrooms are tender and onions are translucent.
Tip: Deglaze with a splash of broth if needed to lift flavor from the pan.
Step 4: Make the Stroganoff Sauce
Return chicken to the skillet.
Stir in:
- Sour cream
- Chicken broth
- Worcestershire sauce
- Paprika
- Salt and pepper
Simmer for 2–3 minutes, until sauce is creamy and well combined.
Optional: Add a handful of shredded cheese to the sauce for extra richness.
Step 5: Prepare the Rolls
Using a serrated knife:
- Hollow out each roll, creating a deep cavity or “volcano” shape.
Place rolls on prepared baking sheet.
Tip: Save the removed bread for breadcrumbs or croutons.
Step 6: Stuff and Bake
Spoon stroganoff mixture into each roll, filling generously.
Top with shredded mozzarella.
Bake for 15–20 minutes, until:
- Cheese is bubbly and golden
- Rolls are crisp
Optional: Broil for 2 minutes for extra browning.
Step 7: Garnish and Serve
Remove from oven.
Sprinkle with chopped parsley.
Serve warm with a side salad or roasted vegetables.
Presentation Tip: Serve on a wooden board with extra sauce drizzled around the rolls.
Serving Suggestions
Perfect for:
- Weeknight dinners
- Game day snacks
- Casual entertaining
- Comfort food cravings
Pair with:
- Garlic green beans
- Roasted potatoes
- Caesar salad
- Sparkling lemonade or iced tea
Tip: Serve with napkins—these rolls are deliciously messy.
Variations to Try
Want to make them your own? Try these delicious twists:
Creamy Garlic
Add roasted garlic to the sauce for deeper flavor.
Cheddar Explosion
Use sharp cheddar instead of mozzarella.
Spicy Kick
Add jalapeños or hot sauce to the filling.
Veggie Boost
Add spinach, kale, or zucchini to the sauté.
BBQ Chicken
Swap stroganoff sauce for BBQ sauce and add smoked gouda.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare filling up to 2 days in advance.
- Refrigerate: Store stuffed rolls in airtight container for up to 3 days.
- Reheat: Warm in oven at 325°F for 10–12 minutes.
- Freeze: Freeze filling separately for up to 2 months. Thaw and stuff fresh rolls before baking.
Tip: Add fresh cheese before reheating for best texture.
Nutrition Notes (Per Roll, ~1 of 4)
- Calories: ~620
- Protein: ~35g
- Carbohydrates: ~38g
- Fat: ~38g
- Sugar: ~4g
- Sodium: ~780mg
- Fiber: ~3g
These rolls are:
- Comfort food approved
- Kid-friendly
- Perfect for sharing
- Great for leftovers
Final Thoughts
These Crispy Bacon Chicken Stroganoff Stuffed Volcano Rolls are more than just dinner—they’re a flavor-packed experience that combines creamy, savory filling with golden, crusty bread and melty cheese. Whether you’re serving them for a cozy night in or a lively gathering, they’re guaranteed to impress.