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Cheese-Filled Garlic Rolls Recipe
Cheese-Filled Garlic Rolls Recipe photo by Taste of Home

Cheese-Filled Garlic Rolls Recipe

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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, PA
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES: 24 servings

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 24 cubes part-skim mozzarella cheese (3/4 inch each), about 10 ounces
  • 3 tablespoons butter, melted
  • 2 teaspoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Nutritional Facts

1 roll equals 103 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 205 mg sodium, 10 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. 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°.
  2. In a small bowl, mix butter, parsley, garlic, Italian seasoning and pepper flakes. Brush over rolls; sprinkle with cheese. Bake 15-18 minutes or until golden brown.
  3. Cool 5 minutes before removing from pans. Serve warm. Yield: 2 dozen.
Originally published as Cheese-Filled Garlic Rolls in Simple & Delicious December/January 2014

Reviews for Cheese-Filled Garlic Rolls

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MY REVIEW
Reviewed Nov. 6, 2015

"These rolls are amazing. I always get compliments on them every time I make them. Tonight I will be making them for guests. I will double the recipe and only put cheese in half of them for those who don't want the cheese."

MY REVIEW
Reviewed Jan. 28, 2015

"Delicious! Pretty easy recipe, baked rolls made for a beautiful presentation. I followed recipe exactly, except for the fresh parsley."

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