Garlic Mozzarella Rolls Recipes

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!

CHEESE-FILLED GARLIC ROLLS

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.

SAVORY MOZZARELLA GARLIC ROLLS

Steps:

• Warm the milk and water in a small saucepan over low heat to about 100°F. If you don't have a thermometer, the milk should be warm enough you can hold your fingertip in it. If the liquid is too warm it will kill the yeast.
• Remove the saucepan from heat and sprinkle the liquid with the yeast and a pinch of the sugar from the 2 tablespoons. Do not stir. Let the mixture stand for 5 minutes.
• Whisk together the butter and egg yolk, then whisk into the milk and yeast mixture. Set aside.
• In the standing mixer, combine the flour, sugar and salt. Stir to combine. Using the bread hook, on low speed slowly add in the wet ingredients. Once incorporated, increase the speed to medium low (#4 on a Kitchenaid mixer) for 2 full minutes. The dough will be tacky and may require scraping from the bottom of the bowl, but should pull away from the sides.
• Transfer the dough to a large greased bowl. Vegetable shortening or unsalted butter is perfect for lightly greasing the bowl.
• Cover the bowl with plastic wrap. Place in a preheated 200°F oven, with the oven off and the door slightly cracked. Let rise until double in size, 45 minutes to 1 hour, then transfer to the fridge to proof overnight (or for a minimum of 4 hours.)
• After resting, transfer the dough to a lightly floured surface and roll into a rectangle with ¼" thickness.
• In a small bowl, combine the melted butter, garlic and parsley paste. Brush the dough evenly with he mixture, using all of it. Sprinkle with mozzarella and parmesan cheese.
• Roll the dough to form one long cylinder, brushing the very edge with melted butter or water to seal it. Cut the rolls 2 to 2 ½ inches thick and place in a greased 9x13 baking dish.
• Preheat the oven to 350°F with the baking dish on the stove top, covered with a linen towel. Let rise until double in size, about 30 minutes. Bake 25 to 30 minutes until golden brown.
• Serve right away or if serving later, reheat until warm before serving. Optional: serve alongside a bowl of your favorite pasta sauce for dipping.

MOZZARELLA-STUFFED GARLIC BUTTER CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375'F. Spray a baking sheet with cooking spray or use parchment paper.
• 2. In a small bowl, melt butter together with Italian seasoning and garlic.
• 3. Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter. Place half a string cheese at the wide end and roll up, tucking in the sides as not to lose any cheese while baking. Brush the tops with more garlic butter and bake 10-12 minutes or until lightly browned. Serve warm.

MOZZARELLA GARLIC ROLL

Steps:

• Combine the oil and garlic in a bowl and refrigerate, covered, stirring occasionally, for 2 days.
• Preheat oven to 475 degrees F.
• Partially slice top of each roll vertically, spacing out 3 cuts in each. Place mozzarella between slices and on top. Place on a baking sheet and bake until golden and crispy, 5 to 6 minutes. Brush with garlic oil. Sprinkle with salt, oregano and thyme.