I'm using a recipe for rough puff/quick puff pastry as the dough. The filling is cheddar cheese and pimentos. After baking at 350 degrees F for about 35 minutes, they are a little over done on the outside and gummy on the inside. I've baked these before with different fillings without this trouble. Is the cheese the culprit? Is there too much fat involved? Any suggestions on how to make this work with some modification?
One picture shows the outside of the rolls. The other picture shows the inside when it's cut in half.