30-MINUTE CHEESE STUFFED GARLIC BREAD ROLLS
Steps:
- Preheat oven to 375 degrees F. Spray a 10-inch cast-iron skillet with cooking spray; set aside. Unroll refrigerated dough over lightly floured surface.
- Using a 2 1/2-inch round cutter, cut dough into 24 rounds, re-rolling scraps as necessary. Place 1 (1-inch) piece of mozzarella into the center of each round and wrap dough around cheese, pinching seam to seal.
- Arrange balls/rolls in prepared skillet, seam side down. In addition, place 3/8-inch pieces of mozzarella between rolls. Bake for 15 minutes, or until golden brown. Then sprinkle with Parmesan and bake an additional 5 minutes.
- Meanwhile, stir together melted butter, olive oil, chopped parsley, Italian seasoning, garlic powder, and 1/2 tsp salt in a small bowl. Brush rolls with butter mixture as soon as they come out of the oven. Serve immediately and enjoy!
Nutrition Facts : Calories 111 kcal, Carbohydrate 8 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 291 mg, Sugar 1 g, ServingSize 1 serving
CHEESE-FILLED GARLIC ROLLS
To change up plain old dinner rolls, I added mozzarella. Now my family wants them at every gathering. I don't mind, even in a time crunch. -Rosalie Fittery, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Divide dough into 24 portions. Shape each portion around a cheese cube to cover completely; pinch to seal. Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., In a small bowl, mix butter, parsley, garlic, Italian seasoning and pepper flakes. Brush over rolls; sprinkle with cheese. Bake until golden brown, 15-18 minutes., Cool 5 minutes before removing from pans. Serve warm.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 205mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESE-FILLED GARLIC ROLLS
Oh boy--just the name is making me drool! Have got to try these for the holidays. Recipe & photo: tasteofhome.com
Provided by Ellen Bales
Categories Savory Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. Divide the dough into 24 portions. Shape each portion around a cheese cube to cover completely; pinch to seal. Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
- 2. In a small bowl, mix the butter, parsley, garlic, Italian seasoning and pepper flakes. Brush over rolls; sprinkle with cheese.
- 3. Bake in a preheated 350-degree oven for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans. Serve warm.
CHILI-CHEESE GARLIC BREAD ROLLS RECIPE BY TASTY
Here's what you need: onion, garlic, ground beef, salt, pepper, tomato sauce, cumin, dried oregano, chili powder, kidney bean, butter, garlic, fresh parsley, grated parmesan cheese, dinner rolls, shredded cheddar cheese, sour cream, green onion
Provided by Alix Traeger
Categories Dinner
Yield 12 servings
Number Of Ingredients 18
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
- Add the garlic and cook for two minutes.
- Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
- Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
- Reduce the heat to low, cover and simmer for 1 hour.
- Remove lid and stir in kidney beans.
- Preheat the oven to 400°F (200°C).
- In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
- Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
- Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
- Spoon the chilli into the holes of the toasted rolls.
- Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
- Serve topped with sour cream and green onions.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 2 grams
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- Step 1In a large bowl, whisk together 1 1/2 cups flour, Fleischmann’s RapidRise yeast, sugar, salt, and garlic powder.
- Step 2In a medium bowl, whisk together eggs, milk, and 2 tablespoons melted butter. Add wet ingredients to flour mixture and mix with a wooden spoon until combined.
- Step 3Transfer dough to a lightly floured work surface and knead, adding more flour if dough feels sticky, until smooth and elastic, about 5 minutes.
- Step 4Transfer dough to a clean bowl and let rest 10 minutes. Grease a 9”-x-13” pan with cooking spray and preheat oven to 375°.
- Step 5Divide dough into 15 equal pieces and roll each into a ball, then place in prepared pan. Drape pan with dish towel and let dough rise until doubled in size, 1 hour.
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- Place yeast and sugar in the bowl of a stand mixer fitted with a bread hook. Mix and then pour in warm water. Allow to bloom for about 10 minutes, or until mixture becomes bubbly, swells, and is fragrant.
- Blend in garlic, 1/4 cup melted butter (reserving the other 1/4 cup for basting the rolls at the very end), olive oil, flour, salt, and parsley. Blend with bread hook for 7-10 minutes, or until dough is elastic and pulls away from the side of the bowl.
- Lightly coat a large mixing bowl with cooking spray. Turn dough into the bowl and flip one time to coat. This will prevent the dough from sticking to your bowl. Cover with a damp kitchen towel and place in a warm, draft-free place to rise for approximately 30 minutes.
- When bread has risen, cut into half and then divide each half into 7 equal pieces. Flatten each piece with your palm, place a cheese chuck in the center and then cover, pinch and roll. Make sure there are no seams for the cheese to escape while baking. Repeat with for a total of 14 Cheese Stuffed Garlic Rolls. Place onto a baking sheet lightly coated with cooking spray.
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- Combine 2 1/2 cups of flour, yeast from packet, salt and sugar in a large glass bowl. Stir warm water and olive oil into the flour mixture. Stir together until a soft dough starts to form. If dough is overly sticky, add additional flour, 1-2 tbsp at a time until a workable dough consistency is achieved and dough is not sticking to hands.
- If using a stand mixer, knead with dough hook attachment for 3-4 minutes. If kneading by hand, remove dough from bowl and knead on a lightly floured surface for 4-6 minutes, until smooth and elastic and dough springs back when lightly pressed with 2 fingers.
- Preheat oven to 350 degrees F. On a floured surface, roll dough into an 18 x 12 inch rectangle. Brush softened butter evenly over dough. Evenly sprinkle garlic powder, then grated mozzarella, then parsley over butter.
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