Cheesy Stuffed French Rolls
Catapult store-bought dinner rolls to cheesy goodness… with just 5 ingredients! These French rolls boast a crisp exterior, and fluffy interior, and they’re downright dreamy when draped with gooey cheese and herby garlic butter! Quick, easy, and ready in minutes, add these rolls to your weeknight (and holiday) repertoire!
This is a sponsored post on behalf of Rhodes Bake-N-Serve. All opinions are mine.
Turn ordinary meals into something special! It’s super easy to transform already-delicious dinner rolls into something fabulous – with just a few ingredients. Whether it’s a weeknight family meal, a Saturday affair with friends, or a holiday celebration, these rolls are sure to steal the show. And when you start with Rhodes Warm & Serve Artisan French Rolls, you’ll get flawless results every time. Rhodes Artisan French rolls balance the best of both worlds – crisp, toasted exterior, and soft interior. Perfect as is, but extra-special when dolled up.
I love French rolls for this recipe! French rolls are unlike other dinner rolls because they have a crisp, almost crackly exterior and buttery-soft, airy interior. It’s the marriage of textures that sets French rolls (and French bread for that matter) apart.
The garlic-herb butter is amazing. It’s sweet from the churned cream, herby thanks to dried Italian seasoning (an herb medley that features basil, oregano, thyme, and rosemary) and fresh parsley, and tangy from garlic. And since you need a total of 6 ingredients, you can whip up these delicious rolls any night of the week.
Feel free to switch up the herbs. I used Italian herb seasoning (as mentioned above), but you can use individual herbs just as easily. Dried basil, oregano, and parsley would make excellent choices. You can also use fresh basil instead of parsley.
Thaw the rolls even though the package says to keep them frozen. We need the rolls thawed so we can slice them open! I promise, the rolls still bake up perfectly crisp on the outside, and soft and chewy on the inside.
Feel free to switch up the cheese. I used whole milk mozzarella for it’s creaminess and stretchiness. You can also use cheddar, Monterey jack, pepper jack (yum!), Swiss, or a combination of cheeses (including Mexican cheese blend).
This recipe is easy to double and triple! It’s also easy to downsize! Simply stuff-and-brush as many rolls as you need! I used one bag of Rhodes Warm & Serve Artisan French Rolls, which contains 6 rolls. If I were serving a crowd, I would have doubled or tripled the recipe and made 12 to 24 rolls. If I were prepping for “date night”, I would have made 2 rolls!
These cheesy rolls are great for game day! Imagine nestling these garlicky, gooey rolls next to a warm pot of chili! They’re the perfect addition to any game day spread. Not game day? No problem, these rolls are equally wonderful when partnered with a warm bowl of soup on a chilly evening.
Cheesy Stuffed French Rolls
Ingredients
- 6 Rhodes Warm & Serve Artisan French Rolls, thawed (the package will say to keep frozen, but we need them thawed)
- 5 tablespoons butter
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 1 cup shredded Mozzarella cheese, or cheese of choice
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or foil.
- Melt the butter in a small saucepan, or in the microwave. Whisk in the Italian herb seasoning and garlic powder. Fold in the parsley.
- Cut each roll crosswise from the top down, creating an X, without cutting all the way through the bottom.
- Use your fingers to pry open the rolls. Arrange the rolls on the prepared pan and brush some of the herb butter inside each roll. Fill the rolls with cheese. Brush the remaining herb butter all over the top and sides of the rolls.
- Cover the rolls loosely with foil. Bake for 10 minutes. Remove the foil and bake for 5 more minutes, until the bread is toasted and the cheese melts.
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or a warm (300-degree) oven.