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.
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