30-Minute Cheese Stuffed Garlic Bread Rolls
Ingredients
- 16 oz crescent rolls (I used Pillsbury -- Original)
- 8 mozzarella sticks
- ¼ cup grated Parmesan cheese
- 3 tablespoon unsalted butter, melted
- 1 tablespoon olive oil
- 2 tablespoon chopped parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- 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 ½-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 ⅜-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 ½ teaspoon salt in a small bowl. Brush rolls with butter mixture as soon as they come out of the oven. Serve immediately and enjoy!
Recipe Notes
- Refrigerate leftovers in a plastic bag for up to 2 days and reheat before eating.
- Love bread? Try our Gluten-Free Cheddar filled Brazilian Cheese Rolls
Nutrition
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