The first time I made these cheesy stuffed garlic bread rolls I hid half the pan from my partner because the smell was too good to share right away.
They come together fast with store-bought dough and deliver that melty, garlicky center everyone fights over.
This recipe is forgiving, freezer-friendly, and perfect for weeknight dinners, game days, or an easy party appetizer.
Why You’ll Love This Recipe
– Fast: Uses pre-made dough so you skip an hour of rising time.
– Crowd-pleaser: Melting mozzarella and garlic are a universal win.
– Versatile: Serve as a snack, side, or game-day appetizer.
– Make-ahead friendly: You can freeze before baking and pop them straight into the oven.
The texture is where these rolls really shine: a thin, slightly chewy outer roll that browns to a soft-crisp shell and a molten, stringy center of garlic-kissed mozzarella. The butter brush gives a glossy finish and keeps each bite rich without being greasy. Bite through and you get that warm cheese pull, then the garlic and parsley cut through with brightness.
"Five stars — these disappeared in minutes at my last party. Easy, cheesy, and foolproof." — Reader: Jenna M.
Key Ingredients
Mozzarella cheese: Use whole-milk shredded mozzarella if you can. It melts creamier and gives that classic stringy pull; low-moisture part-skim will work but can be rubbery if overbaked. Pre-shredded blends are convenient but sometimes contain anti-caking agents that slightly affect melt.
Pre-made bread dough: A good-quality store-bought dough is the shortcut here. Look for refrigerated dough in a tube or a fresh bakery-style portion. The dough’s hydration and gluten structure determine how soft or airy the roll will be after baking.
Fresh garlic: Freshly minced garlic gives a bright, pungent flavor you can’t fake with powder. Mince finely so the garlic disperses evenly and doesn’t create raw hot bites in the center.
Butter: Melted butter brushed on top does two jobs — it adds flavor and helps the parsley and any salt stick. Use unsalted butter if you want to control sodium, or salted for a quicker seasoning finish.
Full ingredient list:
- 1 package of pre-made bread dough
- 2 cups shredded mozzarella cheese
- 4 cloves garlic, minced
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, chopped
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
Pro Tip: The oven must be fully preheated; a cold oven will lengthen bake time and melt the cheese unevenly.
Step 2: Roll the dough
Roll out the bread dough on a clean, lightly floured surface until it’s an even rectangle about 1/8–1/4 inch thick.
If your dough is refrigerated and stiff, let it sit 10–15 minutes at room temperature before rolling so it stretches without springing back.
Pro Tip: Use gentle, even pressure and rotate the dough as you roll to keep thickness consistent.
Step 3: Make the cheese-garlic filling
In a bowl, combine the shredded mozzarella, minced garlic, and 1/4 teaspoon salt. Mix with a fork to distribute the garlic evenly through the cheese.
Taste a tiny pinch — the garlic should be noticeable but not overpowering since it will mellow when baked.
Pro Tip: If you like a garlickier roll, add an extra clove or a pinch of garlic powder to the mix.
Step 4: Cut and fill
Cut the rolled-out dough into small squares, roughly 3-inch squares for appetizer-sized rolls or larger if you want meal-sized portions.
Place a spoonful of the cheese filling in the center of each square, keeping the filling away from the edges to avoid leaks.
Pro Tip: For even filling distribution, use a small cookie scoop or tablespoon to portion the cheese.
Step 5: Seal into rolls
Fold the dough over the filling to create a little roll or pouch and pinch the edges tightly to seal. Pinch twice and press seams flat so they don’t open during baking.
If seams seem weak, dampen the edge with a tiny bit of water before pinching; this helps form a glue-like seal.
Pro Tip: Place sealed rolls seam-side down on the baking sheet to keep them closed while they bake.
Step 6: Butter and finish
Brush each roll with melted butter, leaving a little for a second brush after baking if you like extra gloss. Sprinkle the chopped parsley on top for color and a fresh note.
A light sprinkle of flaky sea salt after buttering can add a professional finish.
Pro Tip: If you want deeper color, add a tiny pinch of sugar to the melted butter; it promotes browning.
Step 7: Bake until golden
Place the rolls on the prepared baking sheet and bake for 15–20 minutes, or until golden brown on top and cooked through. Keep an eye on the first batch to learn your oven’s timing.
You’ll know they’re ready when the tops are golden, the bottoms are set, and a faint puff shows where the dough has fully cooked.
Pro Tip: If cheese leaks, lift a slightly open roll to the top rack for the final 2 minutes so any exposed cheese browns but doesn’t burn against the pan.
Step 8: Serve warm
Serve the rolls warm with your favorite dipping sauce — marinara, garlic butter, or a creamy ranch all work beautifully.
They are best enjoyed within an hour of baking when the cheese is at its meltiest.
Pro Tip: For a party, keep rolls warm in a low oven (200°F / 95°C) on a parchment-lined tray; cover loosely with foil so they stay soft.
Expert Tips for Success
– Temperature matters: Let refrigerated dough rest at room temperature 10–20 minutes so it’s pliable. Cold dough is harder to seal and can tear.
– Even rolling: Keep dough thickness even to ensure uniform baking; a thicker corner will stay doughy while thin spots may overbrown.
– Cheese choice: Whole-milk mozzarella offers the creamiest melt. If using pre-shredded cheese, add a tablespoon of cream or a tiny splash of milk to the filling to improve melt if it feels dry.
– Garlic handling: Mince garlic very fine and stir it into the cheese so every roll gets a balanced flavor. To tame harsh raw garlic, let the minced garlic sit 5–10 minutes after chopping before mixing — it will mellow slightly.
– Sealing technique: Pinch seams tightly and place seam-side down. If you still get leaks, try folding the edges over twice for a stronger seal.
– Watch the bake time: Ovens vary. Start checking at 12 minutes if you have smaller rolls. A kitchen thermometer isn’t necessary, but the dough should feel springy and not doughy in the middle.
– Browning tips: If tops brown too quickly before the dough is done, tent the sheet with foil for the last 5 minutes. Remove the foil in the final minute to crisp the top.
– Make-ahead strategy: Prepare and seal rolls, then freeze on a tray until solid. Transfer to a zip-top bag and bake from frozen, adding 5–8 minutes to bake time and tenting with foil if needed.
Storage & Freezing
Fridge: Store cooled rolls in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the exterior and re-melt the cheese. Avoid microwaving if you want to keep the crust texture.
Freeze: To freeze before baking, place sealed, unbaked rolls on a baking sheet and freeze until firm (about 1–2 hours). Transfer to a freezer-safe bag and keep for up to 2 months. Bake from frozen at 375°F (190°C), adding 5–8 minutes to the bake time and checking for golden color.
Reheat from frozen: For already-baked frozen rolls, thaw overnight in the fridge and reheat at 350°F (175°C) for 10–12 minutes. For a quicker reheat, pop frozen baked rolls in a 375°F (190°C) oven for 12–16 minutes, checking so they don’t dry out.
Variations & Substitutions
– Herb & spice add-ins: Stir chopped basil, oregano, or a pinch of red pepper flakes into the cheese for Italian-inspired rolls. Add finely grated Parmesan for umami depth.
– Protein boost: Add a small piece of cooked, crumbled sausage or chopped pepperoni to the cheese for a meatier roll. Precook any raw meats first.
– Dairy-free/vegan: Use a vegan mozzarella alternative that melts well and vegan butter for brushing. Choose a higher-quality plant-based cheese for best melt.
– Whole-grain option: Substitute with whole-wheat or multigrain pre-made dough for a nuttier flavor and more fiber. Expect a denser texture and slightly longer bake time.
Frequently Asked Questions
Q: Can I use homemade dough instead of pre-made?
A: Yes. Homemade enriched dough or a simple pizza dough works beautifully. If you use a recipe that requires rising, complete the first rise and shape it as directed before filling. Adjust thickness so rolls bake through in the same 15–20 minute window.
Q: How do I prevent cheese from leaking out?
A: Keep filling away from edges and seal seams tightly. Use a little water on the dough edge to help glue the seam. Slightly under-fill large squares to avoid overflow.
Q: Can I prepare these ahead for a party?
A: Absolutely. You can assemble and freeze on a baking sheet, then transfer to a bag. Bake from frozen and add a few extra minutes to the time. Alternatively, bake them ahead and reheat in a low oven to keep them soft.
Q: What dipping sauces pair best with these rolls?
A: Classic marinara is a natural partner. Herby garlic butter, pesto, or a tangy ranch also work well. For spicy notes, try a sriracha-mayo blend.
Q: Are there gluten-free options?
A: Use a gluten-free pre-made dough or flatbread sheets cut and wrapped around the filling. Bake times vary; watch for browning and cook until the dough is set and not gummy.
Final Thoughts
These cheesy stuffed garlic bread rolls are a fast, comforting recipe that feels special without much fuss.
If you try them, please leave a star rating in the recipe card below and pin this recipe to Pinterest for later.
Conclusion
For additional inspiration and variations, I often reference other tested recipes like Cheesy Stuffed Garlic Bread Rolls | Munchin’ With Maddie which explores different filling ideas.
If you want a different take on presentation and serving suggestions, see this helpful guide: Cheesy Stuffed Garlic Bread – Best Appetizers.
For a fluffier dough technique and extra tips on achieving a pillowy interior, this recipe was useful: Extra Fluffy Cheesy Stuffed Garlic Bread – Tiffy Cooks.
Cheesy Stuffed Garlic Bread Rolls
Ingredients
Dough and Filling
- 1 package pre-made bread dough Look for refrigerated or fresh bakery-style dough.
- 2 cups shredded mozzarella cheese Whole-milk mozzarella gives the best melt.
- 4 cloves garlic, minced Freshly minced garlic is essential.
- 1/4 cup butter, melted Use unsalted butter for better control of sodium.
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, chopped For garnish and fresh flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
- Roll out the bread dough on a floured surface until it’s an even rectangle about 1/8–1/4 inch thick.
Filling
- In a bowl, combine the mozzarella, minced garlic, and salt. Mix well.
- Cut the rolled-out dough into small squares, adding a spoonful of the cheese mixture to the center of each.
Rolling and Baking
- Fold the dough over the filling to create rolls, sealing tightly.
- Brush each roll with melted butter and sprinkle with parsley.
- Bake for 15–20 minutes, or until golden brown.
Serving
- Serve warm with your favorite dipping sauce.
