Ingredients
- 1 pound pizza dough
- 36 mozzarella cubes
- 2 tablespoons butter
- 1/2 teaspoon Italian seasoning
- 1 garlic clove, minced
- 1/4 cup parmesan cheese
Directions
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Lightly grease a large baking sheet.
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Divide the dough into 18 equal pieces. Flatten a piece of dough and place 2 chunks of cheese inside, sealing the dough around the cheese tightly. Place on the baking sheet seam side down and continue with the remaining dough. Cover and let rise until puffy, about 30 minutes.
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Meanwhile, preheat the oven to 375°F.
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Combine the butter, Italian seasoning, and garlic in a small bowl and microwave until the butter is melted. Brush all over with the butter mixture. Sprinkle evenly with the Parmesan cheese. Bake for 20 minutes, or until golden brown. Serve very warm.
I know I’m coming to this recipe very late, but I made these as a test before Thanksgiving and they ended up being the star of the meal. At popular request I’ll be making them again tomorrow too! I thought you were exaggerating but if anything you somehow understated how good these are.
I’ll have to play with how I did the rolls a bit, the cheese ended up leaking out of most of them. Maybe chilling the cheese before putting it in the dough? (Though I don’t want to stop the dough from puffing up) I can comment again if I figure out a solution, but overall the recipe is 5+ stars!
OH my gosh!!! Tessa these were INSANE!! Sooooo beyond amazing. I was in cheese-carb heaven!! My two little boys ignored their dinners and scarfed down these rolls. And I was ok with it because I wanted to do the same thing!! Holy cow, thank you for this recipe, you are AMAZING!!!
That makes me so happy t hear, Jessica! Thank you so much for your sweet comment 🙂
Sounds and looks good, does not seem like enough spices to bring out pure flavor for something so delicious and perfect looking
How do you make sure cheese doesn’t leak while baking
Tessa, Do I use all of the dough from the No-Knead Pizza Dough recipe to make the 18 cheese-stuffed garlic rolls? The roll recipe calls for 1 pound of pizza dough, but I am not sure how much dough the No-Knead Pizza Dough recipe makes. Looking forward to making these tomorrow.
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made these today. TO DIE FOR!!!!!!!!! OMG!!!!!! The only thing I would do differently next time is to make them BIGGER … and double the recipe. They were gone in nano seconds and there are only 3 of us in the house. Thanks Tessa!
I tried these yesterday night, but I probably got the dough wrong, it came out really white and the outer skin was hard and stale (the inside was alright, chewy). And how do I prevent the cheese from oozing out? The dough popped and there was more cheese on the baking tray than in the rolls! 🙁 Help, Tessa! How do yours looks so perfect!
Made these last night they are amazing dipped into mozzarella sauce!
Made these today and they were definitely better if you put some of the garlic butter sauce on the inside too otherwise they were a bit bland. But did anyone else have a problem with the cheese running everywhere?
Made these for thanksgiving last night, and they were a delicious hit! I got so many compliments on them! Thanks so much for sharing, Tessa!
Woohoo!! So glad to hear that. Hope you had a great holiday 🙂
OMG! They are so good! Thanks for the delicious recipe! 🙂
Hi! I plan to prep these tonight (last minute question, sorry!) for Thanksgiving tomorrow – I could not find “normal” mozzarella cubes, I did find the packages of fresh mozzarella pearls at the store – would that work? Or will it be too wet? Did you just take like a huge thing of mozzarella and cube it?
I actually purchased pre-cubed mozzarella from the packaged cheese section to make things easy. This recipe is very adaptable – you can really use any type of cheese you want as long as it’s about the same size as shown in the step-by-step pictures. The fresh mozzarella may not be as “melty” but I’m sure it’ll work just fine!
How big are the cheese cubes? Or better yet, how much cheese to use to make the 36 cubes? A pound?
looks good but i think you forgot about to add tomatoes on top that why your picture show red sauce
looks good
Oh yes please! The more garlicy (is that even a word?) the better!
Can I make this ahead of time? At what point do I put them in the fridge – after I have shaped them into a ball or after they’ve risen? They look so good! Thanks!
Pop them into the fridge after you’ve shaped them into balls then when you’re ready to bake take them out and let them come to room temperature and puff up slightly before baking as directed.
These garlic rolls I’m going to make up wed night with some sAuage balls as part of appetites they sound good
These were absolutely amazing. I made up a batch of dough and made 6 the first night and used the rest up the following night. The only thing I did differently was to use wholemeal flour and with the second batch brushed the butter/herb/garlic mix on the inside before putting the cheese on. Made them a much more garlicy version which my husband and I both loved. He was rather disappointed I didn’t make them a third night!
These look amazing! I cannot wait to try them!
I love this recipe! Looks like a fantastic addition to any meal plan that everyone will totally love!
These are dinner roll perfect!! Love love love!
Never seen anything this gorgeous and cheesy before ever!! Pinning !!
Just noticed there are two cubes on the flattened dough in the photo..
These sound like a “must try” to me. Yum!
That looks good but you say 36 cubes of cheese but 18 pieces of dough? I’m not quite clear on how many of what to use. Why 36 cubes of cheese? Is it 2 cubes per piece of dough?
Thanks!
The fact that these rolls are stuffed is a winner for me.