Description
Golden brown, spiral-shaped rolls bursting with melted cheese and aromatic garlic butter make an irresistible side dish that pairs perfectly with pasta or soup.
Ingredients
Scale
- 1 can refrigerated biscuit dough, large flaky variety (16 oz)
- 1/2 cup unsalted butter (melted)
- 3 cloves garlic (minced finely)
- 1/4 cup fresh parsley (chopped)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon parmesan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 9×13-inch baking dish with parchment paper or lightly grease it with non-stick cooking spray, ensuring the oven rack is positioned in the center.
- In a medium-sized mixing bowl, combine the melted unsalted butter, minced garlic, chopped fresh parsley, salt, and black pepper, whisking vigorously until emulsified and set aside.
- Separate the individual rounds from the can of refrigerated biscuit dough onto a clean cutting board, gently pulling them apart if stuck, then use a rolling pin to carefully roll each biscuit into a thin circle approximately 6 inches in diameter.
- Brush the entire surface of one flattened biscuit generously with the garlic butter mixture, leaving a small 1/2-inch border around the edge dry, then sprinkle about 2 tablespoons of the combined mozzarella and cheddar cheese mixture over the buttered surface, repeating this process for all biscuits.
- Starting from one edge of the flattened biscuit, tightly roll the dough up into a log shape, press gently to keep layers compact, then use a sharp serrated knife to slice the log into 8 equal pieces roughly 1 inch thick.
- Place each cut piece cut-side up into the prepared baking dish, spacing them about 1 inch apart so they have room to expand during baking.
- Bake the rolls in the preheated oven for 15 to 20 minutes until the tops are a deep golden brown and the cheese is fully melted and bubbling at the edges, tenting loosely with aluminum foil if the tops brown too quickly.
- Remove the baking dish from the oven and let the rolls rest for 5 minutes before serving immediately while warm, optionally brushing with any reserved extra garlic butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: side dish
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Store leftover rolls in an airtight container in the refrigerator for up to 3 days; reheat on a baking sheet in a 350°F (175°C) oven for 5-8 minutes to restore crispness. For make-ahead convenience, you can freeze the unbaked assembled rolls on a baking sheet, transfer to a freezer bag, thaw overnight in the fridge, and add 5-10 minutes to the baking time when ready to bake. These rolls pair exceptionally well with Italian classics like spaghetti marinara or creamy soups such as tomato bisque.