Soft, golden, and irresistibly pillowy—Pogaca is the kind of comfort food that feels like a warm hug from the inside out. These Turkish rolls are a staple in many homes across Turkey, perfect for breakfast, teatime, or just about any moment you want to treat yourself. Today, we’re putting a fun twist on the classic by making them with two fillings—because why settle for just one flavor when you can have double the deliciousness?
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Picture this: you break open a warm Pogaca, and steam rises carrying the scent of buttery dough, melted cheese, and savory fillings. Trust me, you’re going to love this. These rolls are simple to make, endlessly versatile, and always a crowd-pleaser. Whether you’re new to baking or a seasoned kitchen pro, this one’s a game-changer.
Let’s get into why you’ll want to make this recipe over and over again.
Why You’ll Love Pogaca (Turkish Rolls) with Two Fillings
Versatile
Great for breakfast, brunch, snacks, or side dishes. You can switch up the fillings based on what you love or what you have on hand—cheese, potatoes, olives, even ground beef.
Budget-Friendly
Simple ingredients, big payoff. These rolls are made with pantry staples like flour, oil, and yogurt. The fillings can be customized to whatever’s already in your fridge.
Quick and Easy
No complicated techniques or special tools required. It’s a super forgiving dough, perfect for beginner bakers or anyone short on time.
Customizable
Go traditional with feta and parsley, or spice it up with chili flakes, fresh herbs, or even caramelized onions. Sweet tooth? Try a chocolate or jam filling.
Crowd-Pleasing
They disappear fast! These soft and savory rolls are always a hit with kids and adults alike. Great for gatherings or just cozying up at home with a cup of tea.
Ingredients in Pogaca (Turkish Rolls) with Two Fillings
Here’s the charm of these fluffy rolls—humble ingredients that come together in the most delightful way. Let’s take a peek inside:
All-Purpose Flour: The sturdy base of our dough, giving structure while staying light and fluffy.
Greek Yogurt: Adds moisture and a subtle tang, making the dough tender and flavorful.
Oil: Keeps the dough soft and gives it a delicate richness. You can use olive oil or a neutral option like sunflower oil.
Egg: For that golden color and added richness.
Baking Powder: No yeast here! Baking powder gives the rolls their lift and makes this recipe a quick bread option.
Salt: Brings out all the lovely flavors in the dough and the fillings.
Feta Cheese + Parsley: A classic combo—salty, creamy feta meets fresh, herby parsley for a deliciously simple filling.
Mashed Potatoes + Seasonings: Creamy, cozy, and hearty. The potato filling adds a different texture and richness that balances beautifully with the feta.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (180°C). It gives your rolls that perfect golden top and soft, pillowy center.
Combine Ingredients: In a large bowl, whisk together yogurt, oil, egg (reserve the yolk for brushing), baking powder, and salt. Gradually add flour until a soft, non-sticky dough forms. It should be easy to work with—smooth but not dry.
Prepare Your Cooking Vessel: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Assemble the Dish: Divide the dough into equal pieces. Flatten each one slightly in your palm, then spoon a small amount of either filling into the center. Fold over and pinch the edges to seal. Shape into ovals or rounds as you like.
Cook to Perfection: Place the filled rolls on the baking sheet. Brush with reserved egg yolk and sprinkle sesame or nigella seeds if desired. Bake for 20–25 minutes, or until beautifully golden.
Finishing Touches: Let them cool slightly on a rack—just enough so you won’t burn your fingers when you tear into one.
Serve and Enjoy: Enjoy warm, straight from the oven, or let them cool and pack them for on-the-go snacks or picnics. They’re just as tasty at room temp.
Nutrition Facts
Servings: 10–12
Calories per serving: 180–220 (approximate)
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
How to Serve Pogaca (Turkish Rolls)
These rolls are incredibly versatile. Here’s how to enjoy them to the fullest:
With Tea or Coffee: A classic Turkish breakfast move. Dip, sip, and savor.
As a Snack: Perfect to pack for school lunches, road trips, or cozy reading sessions.
Alongside Soup: Great with lentil soup or tomato-based stews for a comforting meal.
With a Mezze Platter: Serve with olives, sliced veggies, and dips like hummus or tzatziki.
As a Light Lunch: Pair with a salad and you’ve got a balanced meal.
Additional Tips
Chill the Dough: If you’ve got time, chill the dough for 15–20 minutes before shaping—it makes it easier to work with.
Mix Up the Fillings: Try sautéed spinach and cheese, spiced ground beef, or even a sweet jam for a surprising twist.
Storage Tips: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. Reheat gently in the oven.
Freezer Friendly: Freeze before baking for up to a month. Bake straight from frozen, just add a few extra minutes.
Batch-Friendly: Double the recipe and freeze half for future cravings.
FAQ Section
Q1: Can I use yeast instead of baking powder?
A1: You can, but it will turn this into a yeasted bread, which means rising time is needed. This recipe is meant to be quick and easy!
Q2: Can I use whole wheat flour?
A2: Yes, but the texture will be denser. Try using half whole wheat, half all-purpose for balance.
Q3: How do I keep them soft after baking?
A3: Wrap them in a clean kitchen towel once cooled slightly. It traps steam and keeps them pillowy.
Q4: Can I make mini versions for parties?
A4: Absolutely! Just make smaller dough balls and reduce the baking time by 5–7 minutes.
Q5: What other cheeses work well?
A5: Mozzarella, ricotta, or Turkish kasar are great. Just make sure the cheese isn’t too watery.
Q6: Can I add spices to the dough?
A6: Yes! Paprika, cumin, or even za’atar can add an extra kick.
Q7: How can I make them vegan?
A7: Use dairy-free yogurt, plant-based milk, and a vegan cheese filling or mashed seasoned potatoes.
Q8: Can I make the dough ahead of time?
A8: Definitely! Store in the fridge for up to 24 hours before shaping and baking.
Q9: How do I prevent the rolls from opening during baking?
A9: Be sure to pinch the seams tightly and place them seam-side down on the tray.
Q10: What seeds work best on top?
A10: Sesame seeds, nigella seeds, or poppy seeds add both crunch and flavor.
Conclusion
Whether you fill them with creamy cheese, spiced potatoes, or both, these Pogaca rolls are guaranteed to bring comfort and joy to any table. They’re a taste of Turkish tradition made simple for your kitchen. So roll up your sleeves, turn on some music, and get baking—because warm, homemade Pogaca is always a good idea.
Print
Pogaca (Turkish Rolls) with Two Fillings
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Grilled
- Cuisine: American
- Diet: Halal
Description
This Grilled Stuffed Chicken with Cream Sauce is packed with bold flavor from Tony Chachere’s seasoning and marinade. Filled with creamy cheese, spinach, and sun-dried tomatoes, then topped with a rich Parmesan cream sauce, this summer favorite is grilled to perfection and sure to impress your guests.
Ingredients
- 4 large boneless chicken breasts
- 1/2 cup Tony Chachere’s 30-Minute Chicken Marinade
- Stuffing:
- 8 oz cream cheese
- 12 oz chopped spinach
- 6 oz sun-dried tomatoes
- 1 cup Mozzarella or Queso cheese
- 2 tsp Tony Chachere’s Spice N’ Herbs Seasoning
- Cream Sauce:
- 1 tbsp butter
- 1 cup heavy cream
- 2 tsp oil from sun-dried tomatoes
- 1/2 cup grated Parmesan
- 1 tsp Tony Chachere’s Spice N’ Herbs Seasoning
Instructions
- Slice the chicken breasts in half horizontally to create a pocket for stuffing.
- Marinate the chicken in Tony’s 30-Minute Chicken Marinade for 30 minutes.
- In a bowl, mix the cream cheese, spinach, sun-dried tomatoes, mozzarella or queso cheese, and seasoning until well combined.
- Stuff each marinated chicken breast with the filling and secure with toothpicks.
- Grill the stuffed chicken over medium-high heat for about 10 minutes, flipping halfway through, until the internal temperature reaches 165°F.
- In a saucepan over medium-high heat, melt butter and add the cream sauce ingredients. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Pour the cream sauce over the grilled chicken and serve hot.
Notes
- Toothpicks help keep the filling inside while grilling—remove them before serving.
- You can substitute mozzarella with queso blanco for a richer texture.
- For added spice, sprinkle a bit of red pepper flakes into the stuffing.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 4g
- Sodium: 860mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg