Cheese-Stuffed Pull-Apart Rolls

Cheese Pull-Apart Bread Rolls baked in cast-iron skillet with glass of water in the background.

5 from 1 vote

Try these easy Cheese Pull-Apart Bread Rolls for game-day appetizers, potlucks, or chili night! They’re super easy to make with canned biscuits and Velveeta cheese, and they turn out soft and fluffy, with a perfectly molten, gooey center that’s a guaranteed crowd-pleaser.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: American

Servings: Servings

Calories: 398kcal

Author: Lalaine Manalo

Ingredients

2 tablespoons butter melted
1 tube (16 ounces) jumbo refrigerated biscuits
8 ounces Velveeta cheese cut into 1-inch cubes

US Customary - Metric

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

You can freeze the cheese for a few minutes to keep it from melting too quickly and leaking out too much during baking.

Nutrition