Cheesy Garlic Herb Pull Apart Rolls
A 5-ingredient recipe for the best appetizer! Warm, soft rolls filled with cheese and topped with garlic butter. Perfect for parties and holiday gatherings!
Servings 15 (or more) people
Ingredients
- 1 package Rhodes Thaw, Rise & Bake rolls
- 4 tbsp butter melted
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 2 blocks (1 lb) Monterrey Jack cheese
Instructions
- Thaw the rolls: Thaw rolls according to package directions - divide the bag of rolls between two large (9-inch) cake pans or pie dishes that have been sprayed with nonstick spray. Cover with plastic wrap that's also been sprayed with nonstick spray (to prevent rolls sticking) and let rise in the fridge overnight - 8 to 16 hours. The next day, let the rolls continue to rise for 1-2 hours at room temp.
- Prepare rolls: Preheat oven to 350 degrees. Cut the blocks of cheese into chunks. Mix the spices together in a small bowl. Slightly flatten out one of the rolls. Place 3-5 small chunks of cheese on the roll, and fold the edges over, pinching to seal the bottom, pushing the cheese up towards the top of the roll. Now, you have a roll stuffed with cheese. Repeat with remaining rolls. Spray the two pans with nonstick cooking spray and place the rolls back in the two pans. Brush the tops of the rolls with the melted butter, and sprinkle the spices over each pan of rolls.
- Bake rolls: Bake for 20-25 minutes, or until golden brown. Brush with a little more butter and enjoy while they're hot!
- Store: Store leftovers, covered, in the fridge for a day or two. These rolls can be reheated in the pan, in the oven - BUT they're really best when fresh!
Notes
NOTE: I used the Dinner Rolls variety - they also have Texas Rolls and Cracked Wheat Rolls.
NOTE: I found that the cheese melted better in the rolls when I used a few small pieces, instead of one larger chunk of cheese.
NOTE: Rhodes rolls are available at most major grocery stores - in the freezer section.