Tessa’s Recipe Rundown
Taste: Garlic cheesy incredible goodness. Like a cross between garlic bread and cheesy breadsticks.
Texture: The bread itself gets crusty and chewy on the outside and is fluffy inside with that exceptionally amazing cheesy filling. You can’t beat that golden cheese on top.
Ease: If you already have your pizza dough made, these are super easy. The most time consuming hands-on part is stuffing and shaping the rolls.
Appearance: I mean. C’mon. Who could ever say no?!
Pros: Amazingness in every bite.
Cons: Sorry about your diet.
Would I make this again? Um, yes. No need for this question is there?!
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I may be typing to you from beyond the grave because these rolls just about killed me. They’re SO good. We ate them two nights ago and I’m still thinking about them. The thoughts go something like this, “Oh man those rolls were so freakin’ good. I think I may be a carb genius. But wait. They’re all gone. Why are they all gone? Oh no how many did we eat? But I still want more. Is it too soon to make them again?”
Yeah, these Cheese Stuffed Garlic Rolls are killer. Just one look and I think you can see that. It was so hard to photograph these without wanting to pop them all in my mouth. I wish you could also enjoy just how incredible they smell. They’re garlickly, cheesy, crusty, chewy, sinful goodness in a pretty golden ball. The cheesy is so melty and gooey and just kind of oozes into your mouth for an incredible bite. They’re not fancy, but they’re the ultimate comfort food.
These rolls use pizza dough, I *love* to use my favorite No-Knead Pizza Dough recipe. It’s super easy and makes for a wonderfully chewy, crisp, and light result. You can use store-bought to save time.
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Cheese Stuffed Garlic Rolls
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
Instructions
- Lightly grease a large baking sheet.
- 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.
- Meanwhile, preheat the oven to 375°F.
- 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.
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