Those of us who went to school in Northern California counties back in the onsite-food-preparation days think back fondly to those giant, warm, cheese-stuffed rolls sold for a quarter by the snack shack or food service at our schools. You can tell right away who is a local kid by bringing zombies to a potluck and seeing who recognizes them. This year I have decided to make the zombies for Christmas Eve. The girls have requested that I use velveeta this year instead of the sharp cheddar (Tillamook) that I prefer, so I decided to give it a try. This year is a banner year in that not one of my zombies leaked cheese all over the cookie sheets. I must say that the velveeta melts in the roll into a molten, lip-searing golden puddle of goodness, so it is best to let the rolls cool somewhat.
I make my roll dough in the bread machine, but I have also bought frozen roll dough and used it with excellent results.
In the picture above is my prep area ready to start the zombie assembly. I use a regular cafeteria-type tray that I got for a few dollars at the restaurant supply store. The textured surface holds the flour making it great for shaping dough or rolling out tortillas. Plus, it keeps the mess off your counters. I have cut the cheese into about 1″ cubes, and I have ready a little bowl of flour and one with a bit of oil or butter to grease up my hands.
I take little blobs of dough about the size of a golf ball or slightly larger, and make a flat disk, then put the cube of cheese in the center and form the dough around it, sealing it up well. The trick is to put the seam on the top so that the melted cheese can’t leak out. After another rising period, the rolls are baked for about 12-15 minutes at 350 degrees.
Here the finished zombies are waiting to be eaten. After they cool down to a non-lethal level, that is.