Cheese Stuffed Garlic Rolls: Biscuit Hack!
Easy Cheese Stuffed Garlic Rolls use canned biscuits to make the perfect bite with dinner, an appetizer or as an easy, warm, gooey snack. Great with soup and salad too!
Cheese Stuffed Garlic Rolls use the ultimate hack – canned biscuits. If you’ve been following along, you know that cheap store bought biscuits are one of my absolute favorite things.
Don’t get me wrong: warm, well made biscuits are a fabulous delicacy, and one that every cook (especially the southern ones) need in their repertoire. A new one I’ve been loving is by Alton Brown – his Southern Biscuits are easy and come together perfectly. (As one would expect from Alton.) Slather on a little butter, add some strawberry (or blueberry) jam and I’m in heaven.
Those aren’t what I’m talking about!
Cheap canned biscuits can be used like those above in an extreme pinch, but they don’t shine that way. I like canned biscuits as an ingredient. Use them to make Soft Pretzel Bites, Fried Donut Holes, and even dunk them in Chicken and Biscuits to save yourself some mixing. Roll them out a bit and make your own hot pockets – add your favorite fillings.
Or you can make these Cheese Stuffed Garlic Rolls. Please, please, please make these Cheese Stuffed Garlic Rolls. I’ve seen them called Garlic Cheese Bombs, Cheesy Garlic Bites, and even plain Mozzarella Filled Garlic Rolls. It doesn’t matter what you call them. They are delish.
Eat them your favorite way.
These are great as an accompaniment to pasta, and they make an excellent appetizer all on their own. I’ve served them with marinara sauce for dipping, or just plain Jane. Change up the cheese and serve them with soup or salad – the possibilities are endless.
Make the garlic mixture. I used olive oil because it goes well with marinara, but melted butter would work great here too. Finely chop garlic, and add to a couple tablespoons of oil or melted butter. Add in herbs (this is dried parsley) and mix. Set aside.
Cut cheese into chunks. This is string cheese, because we almost always have it in the house. Four pieces per string are ideal for the size of the biscuits.
Separate biscuits and add a piece of cheese to each. This part is ideal for the little ones to help with.
Now form the biscuit around the cheese. You can do it nice and neat, or you can do it the way I do: a little pinch here and a little pinch there. Keep forming into little purses until they are all sealed. I think they look better once they’re cooked if they have a little attitude, and a little melty cheese. Again, perfect for little hands.
I like to put them in a mini-muffin pan to keep them about the same size and shape. (Affiliate links follow – see disclaimer page for details.) You can also use a standard half-sheet pan.
Garlic Time!
Brush the Cheese Stuffed Rolls with the Garlic Mixture using a silicone pastry brush. If you don’t have a pastry brush, an unused toothbrush or even a paper towel will work in a pinch!
Pop these babies into the oven and bake for about ten minutes, until they’re golden brown and oozing cheese.
Serve immediately – but be careful. That cheese is MOLTEN!
These make great holiday fun too!
Form them into a Christmas Tree before cooking on a baking sheet – or you could make a wreath, which would be even easier. The kids would be a big help with this one…
Place the stuffed rolls on a parchment lined baking sheet. I cut the sole remaining biscuit to (slightly) resemble a star. But that one isn’t stuffed.
Brush with garlic butter and sprinkle copiously with dried parsley. Slice up some red peppers if you have them and use for decorations. You could also use sliced pepperoni, chunks of tomato, even some red onions would work. Get creative!
Bake as above, until golden brown. Serve immediately.
Cheese Stuffed Garlic Rolls
Ingredients
- 2 cans (7.5 ounce each) Biscuits (Homestyle used here) Store brand
- 5 ounces Mozzarella Cheese (string cheese used here – 5 each)
- 2 tbsp Olive Oil or Melted Butter
- 2 Garlic Cloves, chopped finely
- Parsley and/or other dried herbs
- Cooking Spray
Instructions
- Preheat oven to 400 degrees F. Spray mini-muffin tin or baking sheet with cooking spray.
- Combine olive oil (or butter), finely chopped garlic and herbs in small bowl. Set aside.
- Cut cheese into .25 ounce pieces. We used string cheese, and cut each piece into quarters. Open and separate biscuits.
- Roll one piece of cheese inside each biscuit and squeeze edges shut. Place seam side up in muffin tin or on baking sheet.
- Brush garlic oil over top of the muffins before putting in preheated oven.
- Cook for 10 to 13 minutes, until rolls are brown and cheese is bubbly. Serve immediately.
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