The Smoking Cigar is a playful, savory bread roll that looks like a lit cigar on a plate. It’s made with a soft, enriched dough rolled around a flavorful filling of spiced ground meat and cheese, then baked until golden. The name comes from its long, cylindrical shape and the way a bit of filling peeks out the end like ash. This recipe is a crowd-pleaser for parties, game days, or any time you want a fun, hand-held dinner.
Ingredients
- For the dough:
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 packet (2 ¼ tsp / 7 g) active dry yeast
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 tbsp (30 ml) olive oil
- 1 tsp salt
- 1 tsp sugar
- For the filling:
- 1 lb (450 g) ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and black pepper to taste
- 1 cup (120 g) shredded cheddar or Monterey Jack cheese
- 2 tbsp (30 ml) olive oil, for cooking
- For brushing:
- 1 egg, beaten with 1 tbsp water (egg wash)
Instructions
- Make the dough: In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5–10 minutes until frothy. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the filling: While the dough rises, heat olive oil in a skillet over medium heat. Add onion and garlic, cook until soft, about 3 minutes. Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 8–10 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Drain any excess fat. Stir in paprika, cumin, chili powder, salt, and pepper. Remove from heat and let cool slightly. Mix in the shredded cheese.
- Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Shape the cigars: Punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a rectangle about 6×8 inches (15×20 cm). Place a generous spoonful (about ¼ cup) of filling along the long edge. Roll the dough tightly around the filling, pinching the seams and ends to seal. Gently taper the ends to look like a cigar.
- Brush and bake: Place the cigars seam-side down on the prepared baking sheet. Brush the tops with the egg wash. Bake for 20–25 minutes, until golden brown and cooked through. The internal temperature of the filling should be at least 165°F (74°C) if you want to be extra safe, but since the filling is already cooked, the main goal is a nice color.
- Cool and serve: Let the cigars cool on the baking sheet for 5 minutes before serving. They can be served whole or sliced diagonally.
Tips
- Substitutions: Use ground chicken or a plant-based crumble for a lighter version. For a spicier kick, add a minced jalapeño to the filling. You can also use mozzarella or pepper jack cheese instead of cheddar.
- Storage: Store leftover baked cigars in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10 minutes to crisp up the crust.
- Common mistakes: Don’t overfill the dough, or it will burst during baking. Also, make sure to seal the edges well to prevent filling from leaking. If your dough is sticky, add a little more flour, but don’t overdo it—a soft dough makes a tender crust.
- Make ahead: You can assemble the cigars, cover them, and refrigerate overnight. Bake them the next day, adding a few minutes to the baking time.
Serving Suggestions
Serve the Smoking Cigars warm with a side of marinara sauce, ranch dressing, or a cool yogurt dip. They pair well with a simple green salad or roasted vegetables. For a fun presentation, arrange them on a platter with a small bowl of dipping sauce at the end, mimicking an ashtray.
Variations
- Breakfast Cigars: Fill with scrambled eggs, cooked sausage, and cheese.
- Veggie Cigars: Use sautéed mushrooms, spinach, and ricotta cheese.
- Pizza Cigars: Fill with pepperoni, mozzarella, and pizza sauce.
- Sweet Cigars: For dessert, fill with cinnamon-sugar and cream cheese, then dust with powdered sugar after baking.
Storage and Reheating
Store baked cigars in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also microwave them for 30–60 seconds, but the crust will be softer. For longer storage, freeze un-baked cigars on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–10 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pizza dough? Yes, you can use 2 pounds of store-bought pizza dough to save time. Let it come to room temperature before shaping.
How do I know when the cigars are done? They should be golden brown and sound hollow when tapped on the bottom. The filling is already cooked, so you’re mainly baking the dough.
Can I make these in an air fryer? Absolutely. Preheat your air fryer to 350°F (175°C) and cook for 10–12 minutes, turning halfway, until golden.
Why did my filling leak out? This usually happens if the dough is overfilled or the seams aren’t sealed well. Make sure to pinch the edges firmly and roll tightly.
Can I use a different meat? Yes, ground pork, lamb, or even shredded chicken work well. Just ensure any ground meat reaches 160°F (71°C) before filling.
How do I make the dough ahead of time? After kneading, place the dough in a greased bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature before shaping.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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