30-Minute Cheese Stuffed Garlic Bread Rolls

Ingredients

• 454 g (16 oz)crescent roll dough
• 8mozzarella sticks
• 25 g (¼ cup)grated Parmesan cheese
• 43 g (3 tbsp)unsalted butter, melted
• 15 ml (1 tbsp)olive oil
• 8 g (2 tbsp)chopped parsley
• 1 tspItalian seasoning
• 1 tspgarlic powder
• ½ tspsalt

Instructions

1. 1

   Prepare the dough

   Heat the oven to 190°C (375°F). Spray a 25 cm (10-inch) cast-iron skillet with cooking spray and set it aside. Unroll the refrigerated dough onto a lightly floured surface.

2. 2

   Fill the rounds

   Cut the dough into 24 rounds with a 6.5 cm (2½-inch) cutter, re-rolling the scraps as needed. Put one 2.5 cm (1-inch) piece of mozzarella in the centre of each round, wrap the dough around it and pinch the seam closed.

3. 3

   Bake the rolls

   Arrange the rolls seam-side down in the prepared skillet. Tuck 1 cm (⅜-inch) pieces of mozzarella between them. Bake for 15 minutes, or until golden brown, then sprinkle with Parmesan and bake for a further 5 minutes.

4. 4

   Brush and serve

   While the rolls bake, stir the melted butter, olive oil, parsley, Italian seasoning, garlic powder and ½ teaspoon salt together in a small bowl. Brush the mixture over the rolls as soon as they come out of the oven and serve immediately.

What are cheese stuffed garlic bread rolls?

These are small American-style skillet rolls made by enclosing mozzarella in ready-made crescent dough. They borrow the familiar flavours of garlic bread, with buttery herbs on the outside and melted cheese inside.

The version here is designed for speed: refrigerated dough keeps preparation short, while the skillet holds the rolls together as they bake. Parmesan added near the end gives the tops a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 111 calories, 3g protein, 8g carbs, 7g fat.

The crescent dough supplies most of the carbohydrates, while butter, olive oil and mozzarella contribute much of the fat; mozzarella and Parmesan provide the protein. Pair a roll or two with a salad or vegetable soup to add freshness and make a more balanced plate.

Choosing and portioning the cheese

Mozzarella sticks: cut them into pieces that fit comfortably in the dough rounds. Use smaller pieces between the rolls as directed, so the cheese melts into the gaps.

Seal: pinch each dough seam firmly closed around the filling. That helps keep the cheese inside while the rolls bake.

Getting an even bake

Skillet spacing: arrange the rolls seam-side down in the prepared pan. They should sit close together, with the extra mozzarella tucked between them.

Golden colour: start checking at the 15-minute mark. The recipe calls for a further 5 minutes after adding Parmesan, giving the tops time to brown and the cheese to melt.

When to add the Parmesan

The rolls bake for 15 minutes before the Parmesan goes on, then return to the oven for 5 minutes. Adding it at this stage helps it sit on the surface rather than disappear into the dough.

Keep an eye on the skillet during the final bake, since ovens can vary and the recipe's main cue is a golden-brown finish.

Making the garlic-herb butter

Mix the melted butter and olive oil with parsley, Italian seasoning, garlic powder and salt while the rolls bake. Stir until the herbs and seasoning are evenly distributed.

Brush the mixture on as soon as the skillet comes out of the oven. The warm rolls take on the buttery coating, so have the bowl and brush ready.

What to serve with the rolls

Serve these straight from the skillet while the mozzarella is soft. They work as a sharing appetiser or alongside a simple salad, soup or pasta dish.

Because the rolls are rich and cheesy, a fresh, crisp side provides a useful contrast. Put out napkins, as the melted filling can be stretchy.

Recipe notes & tips

• Lightly flour the work surface before unrolling the dough to make handling easier.
• Re-roll the scraps gently so you can cut all 24 rounds.
• Pinch each seam closed before placing the rolls in the skillet.
• Keep the mozzarella pieces between rolls small, as directed.
• Mix the butter coating while the rolls are in the oven so it is ready to brush on immediately.
• Serve straight from the oven for the softest, meltiest centres.

Variations

• Extra herbs: add a little more chopped parsley to the butter mixture.
• Cheese swap: use another mozzarella-style cheese stick if that is what you have available.
• More Parmesan: scatter a little extra Parmesan over the rolls during the final bake.
• Peppery finish: add black pepper to the butter mixture to season it differently.
• Dipping sauce: serve with a tomato-based dipping sauce on the side.

Common mistakes to avoid

• Loose seams: the mozzarella can escape; pinch the dough closed firmly around each piece.
• Uneven rounds: some rolls may bake differently; cut the dough as evenly as you can.
• Skipping the pan spray: the rolls may stick; coat the skillet with cooking spray before arranging them.
• Adding Parmesan too soon: it goes on after the initial 15 minutes, then the rolls bake for 5 more.
• Waiting to brush: the coating is applied as soon as the rolls leave the oven, while they are hot.

How to store

These are best served immediately. Refrigerate leftovers in a covered container and reheat in the oven until warmed through; the dough may soften during storage.

Frequently asked questions