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Cheesy Stuffed Garlic Bread Rolls

Golden pockets of garlicky bread filled with melting cheese, perfect for a comforting appetizer or festive meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 rolls
Course: Appetizer, Dinner
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 1 pound pizza dough (store-bought or homemade) Soft, elastic base for stuffing.
Cheese Filling
  • 1 cup shredded mozzarella Melts beautifully for that stretchy, cheesy pull.
  • 1/2 cup grated Parmesan Adds a nutty, salty finish.
Garlic Butter Glaze
  • 4 tablespoons unsalted butter, softened For the garlic butter glaze.
  • 4 cloves garlic, minced The fragrant heart of the recipe.
  • 2 tablespoons fresh parsley, chopped Brightens the richness.
  • 1/2 teaspoon sea salt Balances flavors.
  • 1/4 teaspoon black pepper Gentle heat.
Optional Fillings
  • diced roasted red pepper, cooked bacon bits, sautéed mushrooms, or spinach For a healthy option.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly flour your work surface.
  2. In a small bowl, mix softened butter, minced garlic, chopped parsley, salt, and pepper to make the garlic butter. Set aside.
Roll and Stuff
  1. Divide the pizza dough into 8 equal pieces and flatten each into a 4-inch circle.
  2. Spoon about 2 tablespoons of shredded mozzarella and a teaspoon of Parmesan into the center of each circle. Add any optional fillings.
Seal and Bake
  1. Fold the dough over the filling, pinching seams tightly to seal. Roll gently into a smooth ball and place seam-side down on the baking sheet.
  2. Brush each roll generously with the garlic butter and sprinkle a little extra Parmesan on top.
  3. Bake for 18 to 22 minutes until golden and cheese is starting to peek through.
Serve
  1. Brush with any remaining garlic butter as soon as they come out of the oven. Let cool for 5 minutes before serving warm.

Notes

Store leftover rolls in an airtight container for up to 3 days. Rewarm in a 350°F oven for 8–10 minutes. Freeze unbaked sealed rolls for up to 2 months and bake from frozen at 375°F for 25–30 minutes.