I can’t lie. I definitely eat at least 3 of my garlic cheese stuffed rolls when I make them. They are just so so good. I add honey goat cheese, parmesan, and mozzarella to the inside of dough then I bake it up and coat with butter.
How to Make Cheese Stuffed Rolls
1. Prepping the Cheese Filling:
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- In a bowl, go to town whisking together that goat cheese, basil, parmesan, salt, and garlic powder until you’ve got yourself a smooth, tempting cheese haven.
2. Crafting the Garlic Butter:
- Heat your butter and garlic together over medium heat, and wait for that moment when the garlic starts singing its fragrant tune and getting golden.
- Kill the heat and stir in those glorious minced herbs.
3. Assembling the Rolls:
- Kickstart your oven to 375 degrees F and show some love to your cast iron skillet with a bit of greasing.
- Unroll those crescent rolls, separate the triangles, and get ready for the fun part!
- Drop a teasing tsp of your artisanal goat cheese mix onto the center, followed by a cozy blanket of mozzarella.
- Time to get rolling! Wrap that dough around the cheese, craft it into a snug ball, and let it nestle up with its buddies in the skillet.
- Brush those beauties with your gourmet garlic herb butter and shower with shredded parmesan like it’s confetti.
- Bake for 11-13 minutes, or until you’ve reached that golden brown nirvana.
4. The Grand Finale:
- Pull those golden treasures out of the oven, give them another loving brush of garlic butter if your heart desires, and serve them up hot and melty.
Favorite Roll and Bread Recipes
- Pizza Rolls
- Homemade Cinnamon Rolls
- Sweet Hawaiian Dinner Rolls
- Cheddar Rosemary Dinner Rolls
- No Knead Garlic Bread
- Cheesy Garlic Breadsticks
- Southern Yeast Rolls
- Garlic Bread
Garlic Cheese Stuffed Rolls
It’s impossible to resist these buttery, ooey-gooey Garlic Cheese Stuffed Rolls! Goat Cheese, parmesan and mozzarella are stuffed into fluffy dough and topped with melted garlic butter!
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Servings: 24 rolls
Ingredients
For the Cheese Filling
- 4 oz Montchevre Honey Goat Cheese
- 1/2 tsp fresh basil chopped or 1/4 tsp Italian seasoning
- 2 tbsp Parmesan cheese freshly shredded
- 1/2 tsp kosher salt
- 1/3 tsp garlic powder
- 8 oz Fresh mozzarella cheese
For the Garlic Butter
- 1/2 cup salted butter
- 2 tsp garlic minced, about 4 garlic cloves
- 4 tsp fresh herbs minced basil, thyme, rosemary, parsley, or a combination
- Parmesan cheese for sprinkling
For the Crescent Rolls
- 16 oz refrigerated crescent rolls 2 cans
Instructions
For the Cheese Filling
- Whisk together goat cheese, basil, parmesan cheese, salt and garlic powder until smooth.
For the Garlic Butter
- Heat the butter and garlic together over medium heat.
- Allow the butter and garlic to heat just until the garlic smells fragrant and begins to take on color.
- Remove the pot from the heat and stir in the minced herbs.
For the Rolls
- Preheat your oven to 375 degrees F then grease the bottom of a cast iron skillet.
- Unroll the crescent rolls and separate the triangles.
- Add 1 tsp of previously made goat cheese filling to the center then add a small slice of mozzarella cheese on top.
- To reroll the crescent rolls, roll the dough around the cheese, fold into a ball and place in the cast iron skillet.
- Once all rolls are complete. Brush with some of the garlic herb butter and sprinkle with shredded parmesan cheese.
- Bake for 11-13 minutes, or until golden brown.
- Once the rolls have finished baking, remove them from the oven and if desired, brush with garlic butter again and serve while hot so cheese melts.
Notes
Note: You can also make these as croissant rolls if you wish. Just roll the dough back into crescent shapes and bake on a baking sheet lined with parchment paper instead.
This garlic cheese stuffed rolls recipe doesn’t need to be refrigerated, doing so will only cause the bread to go soggy or stale (or an odd mixture of both). Instead, just keep any leftover rolls in an air-tight bag or container (at room temperature). Just be sure to keep an eye out for any moldy cheese.
To reheat garlic cheese stuffed rolls:
Preheat the oven to 350 degrees, wrap each leftover roll in a single sheet of aluminum foil and place on a baking sheet. Bake for about 10-15 minutes or until warmed through.Nutrition
Calories: 147kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 331mg | Potassium: 7mg | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
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I made these rolls tonight and they were delicious! Easy to make and not time consuming at all.
What size cast iron skillet? Does the skillet need to be greased?
I use a 10 inch
Just inhaled a couple of these deceptively easy but incredibly special tasting rolls! My entire family enjoyed them so much. I used your shut cut with crescent rolls, using one can and cutting the recipe in half. Mixed a tablespoon of goat cheese, 1 tablespoon cream cheese, 2 tablespoons shredded bagged mozzarella, 1 tablespoon shredded Parmesan along with the herbs and garlic as directed. Probably not the same luxurious taste as your original recipe but very tasty with great cheese pull! Thanks for sharing!
I really want to make these but we don’t have goat cheese where I live. Is there a substitute like maybe cream cheese?
You could for sure or ricotta or just omit it.
Got any cheese! I love all things cheese. I haven’t made this recipe yet but I’m giving it five stars. I’m wanting to know what would you pair with these rolls?
I really really need to make these but we don’t have crescent dough in Australia and was wondering if there is another way to make these? Thank you 🙂
Do they have refrigerated biscuit dough or any other bread roll dough?