Oven-Baked Hungarian Stuffed Bread Rolls | Creamy Cheesy Brunch

Preheat the oven to 180 °C (conventional top and bottom heat). Cut off the top of the rolls like a lid using a sharp knife, then carefully hollow out the soft crumb inside so that you get a sturdy bowl with walls about 1 cm thick.

Lightly brush the inside of the rolls with some of the softened butter. Finely dice the cured sausage, coarsely grate the Trappist cheese, and thinly slice the spring onions.

In a mixing bowl, mix the sour cream with the diced cured sausage, half of the sliced spring onions, two-thirds of the grated Trappist cheese, sweet ground paprika, salt, and ground black pepper.