Cheesy Fathead Rolls (meat-stuffed buns)

I was watching a food and travel show where the host featured steamed buns filled with different meats--some sweet, some savoury. I'm very easily swayed when it comes to food and the power of suggestion holds absolute control over my EQ. I simply had to make myself something that was a close resemblance to it. Now this recipe in its original form is meant to be a plain cheese roll but I modified it to accommodate filling. While it's FAR from an Asian steamed bun in texture, it's a bun, that's filled with meat. And it's pretty good.

INGREDIENTS: (makes 8 rolls)

4 cups shredded mozzarella

4 oz. cream cheese

1 cup coconut flour

1 tsp baking powder

*1/2 tsp oregano, basil, garlic powder, and salt

*1/4 tsp parsley, onion powder (*skip these spices, except for salt, if you're planning to fill the bun with meat)

4 eggs, beaten

DIRECTIONS:

Preheat oven to 365F.

Melt the cheeses together in a microwave-safe bowl.

In another bowl, mix together all dry ingredients plus the eggs. When those have been mixed, combine that with the cheese mixture and form the dough into balls. If you're leaving them plain, simply transfer the balls onto a parchment-lined baking sheet.

If you're planning to fill them with meat, form a ball and using your thumb, press a hole into the ball so you can scoop in about a teaspoon of your filling of choice. I filled mine with some shredded adobo chicken and the others were shredded buffalo chicken. Close up the hole and seal it well into a ball shape.

These babies went back in the oven for another few minutes because they still looked a little pale and under done. But look at that cheesiness!

Bake for 15-20 minutes. Check it for color. When it starts to take on a slight golden brown, they're done.