Cheese-Stuffed Pull-Apart Rolls are the ultimate snack or appetizer that kids and adults alike will love. With soft, fluffy bread buns bursting with cheesy goodness, these pull-apart rolls are fun to eat and absolutely delicious.
We always keep refrigerated biscuits at home for tasty treats like Sloppy Joe bread rolls, breakfast bakes, donuts, and bubble pizzas. Another of our favorites is turning a tube into easy cheese-stuffed bread rolls in pull-apart form.
These cheese-filled buns are proof that you don’t always need to spend hours in the kitchen to create something amazing. Soft, fluffy, and bursting with gooey, melty cheese, they are as fun to eat as they are delicious!
Ingredient notes
Another great thing about these cheese-stuffed pull-apart bread rolls, they only require 3 simple ingredients to be ultra scrumptious. If you have refrigerated biscuits, cheese, and butter in the fridge, you’re on your way to a seriously addicting snack or appetizer.
I love Velveeta in this recipe because it melts into a creamy, silky texture, but you can, of course, switch around the cheese stuffing depending on what you like or have on hand. I imagine cheddar, mozzarella, cream cheese, or pepper jack would be just as amazing! You can also sprinkle the biscuit tops with shredded Parmesan, roasted garlic, sliced jalapenos, or fresh herbs before baking for another layer of flavor.
How to Make Cheese-stuffed Pull-Apart Bread
The cheesy pull-apart bread rolls are super easy to make using refrigerated biscuits. No yeast and no proofing needed, they’re ready to devour in 30 minutes or less! The recipe is as easy as 1-2-3 and eat!
- Cut the refrigerated biscuits into quarters, stuff with a cheese cube, and shape into a ball around the filling. Make sure to seal the seams well to prevent the melted cheese from leaking.
- Arrange seam-side down in a single layer in a lightly greased cast-iron skillet or baking dish. Do not overcrowd the pan; leave a little space between the biscuits to allow room for them to expand.
- Brush the tops with butter to help them brown, then bake until golden. If the tops are turning too brown but the rolls are still doughy inside, loosely cover the pan with aluminum foil.
Quick tip
You can freeze the cheese for a few minutes to keep it from melting too quickly and leaking out too much during baking.
How to serve and store
- Serve these cheesy rolls as a fun game-day appetizer with marinara sauce or Ranch dressing for dipping. They make a great side dish for angel hair tomato pasta or a comforting bowl of 15-minute chili. You’ll love dunking them into creamy mushroom soup or sopping up this homestyle beef stew!
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- Refresh the rolls in the microwave for 5 to 10 seconds, or in the oven at 350°F for about 4 to 5 minutes, until heated and toasty. Wrap them in aluminum foil when baking if you prefer to keep them soft.
Ingredients
- 2 tablespoons butter melted
- 1 tube (16 ounces) jumbo refrigerated biscuits
- 8 ounces Velveeta cheese cut into 1-inch cubes
Instructions
- Separate refrigerated biscuits into individual pieces and cut each into four.
- Slightly flatten each quarter biscuit dough and place a cheese cube in the center. Gather dough around the cheese and roll into balls, sealing edges well.
- Lightly grease a cast iron skillet with 1 tablespoon of the melted butter. Arrange cheese-stuffed biscuit rolls in a single layer, seam side down, closely but not tightly packed.
- Lightly brush the top with the remaining 1 tablespoon butter.
- Bake in a °F oven for about 15 to 20 minutes or until golden brown. Remove from oven and allow to cool slightly. Serve warm.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Leave a Comment