3-Ingredient Savory Roll: Easy Potato Dough with Chicken and Cheese Filling. The 3-Ingredient Savory Roll is proof that you don’t need complicated techniques or endless ingredients to create something truly delicious.
With a simple dough made from just potatoes, eggs, and flour, this recipe transforms humble ingredients into a golden, crispy-on-the-outside, tender-on-the-inside masterpiece.
Filled with a rich combination of shredded chicken, creamy requeijão, melted mozzarella, and crispy bacon, this savory roll is perfect for parties, family gatherings, or a satisfying weeknight dinner. Plus, it’s naturally gluten-free adaptable and incredibly versatile.
Check out our recipe for Garlic Lime Crema to serve alongside this savory roll for a delicious dipping sauce.
Follow this step-by-step guide to create two large, crowd-pleasing savory rolls that will disappear in minutes!
Difficulty Level: Medium
Total Preparation Time: 1 hour 30 minutes
Yield: 2 rolls (using 30cm x 20cm baking dishes)
Ingredients
For the Dough:
- 3 eggs
- 800g raw potatoes, peeled and grated on the coarse side of a grater
- 2 tablespoons fresh parsley (can substitute with chives or cilantro)
- 1 cup corn (170g drained corn)
- 1 medium onion, diced
- 1 tomato, seeds removed, diced
- 1 cup all-purpose flour (can substitute with rice flour or oat flour for gluten-free)
- 1 tablespoon vegetable bouillon powder
OR 1 level tablespoon salt
OR 1 heaping tablespoon onion cream powder
(Choose only one option, as all already contain salt) - 1 tablespoon smoked paprika (can substitute with sweet or spicy paprika, or annatto powder)
For Greasing the Pans:
- Cooking oil (enough to grease the bottom and sides of two pans)
For the Filling:
- 300g cooked chicken, shredded and seasoned to taste
- 200g requeijão (creamy cheese spread)
- 150g mozzarella cheese, grated on the coarse side
- 150g bacon, diced
For Finishing:
- 100g mozzarella cheese, grated (for topping)
Substitutions:
- All-purpose flour can be substituted with rice flour or oat flour for a gluten-free version.
- Requeijão can be replaced with cream cheese or ricotta mixed with a little cream.
- Smoked paprika can be swapped with sweet paprika or annatto powder (colorau).
- Parsley can be substituted with chives, cilantro, or green onions.
- For a vegetarian version, replace chicken with hearts of palm, mushrooms, or spinach.
Instructions
1. Prepare the Eggs
In a large bowl, whisk the 3 eggs until well combined and homogeneous. Set aside.
2. Grate and Dry the Potatoes
Peel the 800g of potatoes and grate them on the coarse side of a grater. Place the grated potatoes in a bowl. You will notice that the potatoes are moist and release liquid.
Important tip: Take handfuls of the grated potatoes and gently squeeze them to release excess liquid. Transfer the squeezed, drier potatoes to a separate bowl. Removing excess moisture is essential for achieving a dough that holds together properly.
3. Combine the Dough Ingredients
Add the dried grated potatoes to the bowl with the whisked eggs. Mix well to combine.
Add the 2 tablespoons of parsley, 1 cup of corn, 1 diced onion, and 1 diced tomato (seeds removed). Mix everything together thoroughly.
Add 1 cup of all-purpose flour and mix again until all ingredients are well incorporated.
4. Season the Dough
Add 1 tablespoon of vegetable bouillon powder (or your chosen seasoning option) and 1 tablespoon of smoked paprika. Mix everything well until the seasoning is evenly distributed throughout the dough.
5. Bake the Dough Base
Grease two 30cm x 20cm baking dishes with a thin layer of oil, covering the bottom and sides. Divide the dough mixture evenly between the two prepared pans, spreading it into an even layer.
Bake in a preheated oven at 180°C (350°F) for 35 minutes, or until the top is lightly golden and the dough is set.
6. Prepare the Filling
In a bowl, combine the 300g of shredded cooked chicken (seasoned to your preference), 200g of requeijão, 150g of grated mozzarella cheese, and 150g of diced bacon that has been fried until crispy. Mix everything until well combined and homogeneous. Set aside.
7. Assemble the Savory Roll
Once the baked dough has cooled slightly, place a sheet of parchment paper on a clean, flat surface (such as a cutting board). Carefully transfer one baked dough layer onto the parchment paper.
Spread half of the filling evenly over the entire surface of the dough. Using the parchment paper to help, carefully roll the dough into a log shape, similar to a roulade or Swiss roll. Repeat with the second dough layer and remaining filling.
8. Final Bake and Gratin
Transfer the rolled savory rolls back to the baking dishes (or place them on a baking sheet). Sprinkle the remaining 100g of grated mozzarella cheese over the top of both rolls.
Return to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
9. Serve
Remove from the oven, let cool slightly, and serve warm. These savory rolls are delicious on their own or paired with a fresh green salad.
Expert Tips for the Perfect 3-Ingredient Savory Roll
🥔 Removing Excess Moisture is Crucial
Potatoes contain a lot of water, which can make the dough soggy. Squeezing the grated potatoes to remove excess liquid is essential for achieving a dough that bakes properly and holds together when rolled.
🧀 Choose Quality Fillings
The filling is where you can customize and elevate this dish. Use high-quality requeijão (or cream cheese), good mozzarella, and crispy bacon for the best flavor. You can also experiment with different cheeses like provolone or gouda.
📏 Work with the Dough While Warm
The baked dough is most pliable and easiest to roll when it is still warm. Allow it to cool just enough to handle comfortably, but roll it before it cools completely to prevent cracking.
🧈 Use Parchment Paper for Easy Rolling
Rolling the dough on a sheet of parchment paper makes the process much easier and prevents sticking. The paper acts as a guide and helps you achieve a tight, even roll.
❌ Common Mistakes to Avoid
- Not squeezing the potatoes: excess moisture leads to a soggy, falling-apart dough.
- Overbaking the dough base: the first bake should set the dough but not dry it out completely; overbaking can make it brittle and difficult to roll.
- Rolling when too cold: a cold dough is more likely to crack; roll while still warm.
- Overfilling: too much filling can make the roll difficult to seal and may cause it to burst.
- Skipping the final gratin: the extra cheese on top adds flavor and a beautiful golden finish.
✨ Variations to Try
- Vegetarian Version: substitute chicken with hearts of palm, mushrooms, or spinach mixed with ricotta.
- Beef Version: use seasoned ground beef instead of chicken.
- Ham and Cheese: replace chicken with diced ham and use a mix of mozzarella and cheddar.
- Spicy Version: add jalapeños or a dash of cayenne pepper to the filling.
- Herb Dough: add oregano, basil, or thyme to the dough for extra flavor.
🍽️ How to Serve
This savory roll is versatile and can be served:
- As a party appetizer sliced into bite-sized pieces
- As a main course with a side salad
- As a picnic or potluck dish
- As a crowd-pleasing family dinner
- As a game day snack
📦 How to Store
Store leftover savory rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 180°C (350°F) for 10 minutes or in an air fryer to restore crispiness. This dish freezes well for up to 2 months — wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and reheat in the oven.
3-Ingredient Savory Roll
The 3-Ingredient Savory Roll is a testament to the beauty of simple cooking. With a potato-based dough that comes together in minutes and a rich, flavorful filling, this recipe delivers maximum taste with minimal fuss.
Whether you’re feeding a crowd on a budget, preparing for a party, or simply looking for a comforting family meal, this savory roll is guaranteed to impress.
Now that you know all the secrets, it’s time to roll up your sleeves and create this delicious masterpiece!