Cheese Stuffed Garlic Rolls

Yield: 18 rolls

Prep Time: 20 minutes

Cook: 20 minutes

Cheese Stuffed Garlic Rolls are ultimate carby cheesy decadence with every bite! Crusty cheesy garlic bread with a secret gooey cheese filling. Perfection. 

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?!

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?”

Cheese Stuffed Garlic Rolls

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.

Cheese Stuffed Garlic Rolls - INCREDIBLE.

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.

Cheese Stuffed Garlic Rolls

Cheese Stuffed Garlic Rolls

Cheese Stuffed Garlic Rolls Recipe

How to make
Cheese Stuffed Garlic Rolls

Yield: 18 rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Time 30 minutes
Total Time: 1 hour 20 minutes
Cheese Stuffed Garlic Rolls are ultimate carby cheesy decadence with every bite! Crusty cheesy garlic bread with a secret gooey cheese filling. Perfection. 

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

  1. Lightly grease a large baking sheet.
  2. 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.
  3. Meanwhile, preheat the oven to 375°F.
  4. 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.
Course: Side Dish
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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30 Responses to “Cheese Stuffed Garlic Rolls”

  1. #
    Chineka @ Savor The Baking — October 17, 2014 at 9:23 pm

    The fact that these rolls are stuffed is a winner for me.

  2. #
    Eric — October 18, 2014 at 12:12 pm

    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!

  3. #
    Kathy — October 19, 2014 at 7:10 am

    Just noticed there are two cubes on the flattened dough in the photo..
    These sound like a “must try” to me. Yum!

  4. #
    [email protected] — October 19, 2014 at 10:09 pm

    Never seen anything this gorgeous and cheesy before ever!! Pinning !!

  5. #
    Rachel @ Baked by Rachel — October 20, 2014 at 4:44 am

    These are dinner roll perfect!! Love love love!

  6. #
    Jeni — November 14, 2014 at 11:12 am

    I love this recipe! Looks like a fantastic addition to any meal plan that everyone will totally love!

  7. #
    Linda — November 15, 2014 at 10:16 am

    These look amazing! I cannot wait to try them!

  8. #
    Suzanne — November 17, 2014 at 8:54 pm

    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!

  9. #
    Violet fail — November 21, 2014 at 12:15 pm

    These garlic rolls I’m going to make up wed night with some sAuage balls as part of appetites they sound good

  10. #
    Wendy — November 22, 2014 at 12:38 pm

    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!

    • #
      Tessa — November 23, 2014 at 9:16 pm

      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.

  11. #
    Linda — November 23, 2014 at 8:55 am

    Oh yes please! The more garlicy (is that even a word?) the better!

  12. #
    raymond south — November 23, 2014 at 6:50 pm

    looks good

  13. #
    raymond south — November 23, 2014 at 7:00 pm

    looks good but i think you forgot about to add tomatoes on top that why your picture show red sauce

  14. #
    Trish — November 23, 2014 at 10:22 pm

    How big are the cheese cubes? Or better yet, how much cheese to use to make the 36 cubes? A pound?

  15. #
    Jenn L. — November 26, 2014 at 6:19 am

    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?

    • #
      Tessa — November 26, 2014 at 8:51 am

      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!

  16. #
    Caroline — November 26, 2014 at 6:19 am

    OMG! They are so good! Thanks for the delicious recipe! 🙂

  17. #
    Nilanda — November 28, 2014 at 10:05 am

    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!

    • #
      Tessa — November 28, 2014 at 10:08 am

      Woohoo!! So glad to hear that. Hope you had a great holiday 🙂

  18. #
    Brenda — February 15, 2015 at 9:53 pm

    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?

  19. #
    Lauren — February 26, 2015 at 2:14 pm

    Made these last night they are amazing dipped into mozzarella sauce!

  20. #
    QL — April 19, 2015 at 7:48 am

    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!

  21. #
    Ada — June 14, 2015 at 5:53 pm

    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!

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  23. #
    Donna — December 18, 2015 at 4:34 pm

    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.

  24. #
    SA — March 26, 2016 at 8:51 am

    How do you make sure cheese doesn’t leak while baking

  25. #
    Jonathan — October 1, 2016 at 4:56 pm

    Sounds and looks good, does not seem like enough spices to bring out pure flavor for something so delicious and perfect looking

  26. #
    Jessica Flory — November 6, 2016 at 7:10 pm

    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!!!

    • #
      Tessa — November 7, 2016 at 9:37 am

      That makes me so happy t hear, Jessica! Thank you so much for your sweet comment 🙂

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