Mozzarella Cheese Dinner Rolls Recipes

CRESCENT MOZZARELLA STICKS

Steps:

• Heat oven to 375°F.
• Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet on ungreased cookie sheet; cut into 12 equal rectangles. Top each rectangle with 1 teaspoon Muir Glen™ organic cabernet marinara pasta sauce and half of a 1-oz mozzarella cheese stick. Roll up, taking care to pinch seams; place seam-side down on cookie sheet.
• In small bowl, mix 2 tablespoons melted butter and 1 teaspoon Italian seasoning; brush on top of crescent dough sticks. Sprinkle with 1 to 2 tablespoons grated Parmesan cheese.
• Bake 12 to 15 minutes or until golden brown. Serve hot with additional sauce for dipping.

CHEESE-FILLED GARLIC ROLLS

Steps:

• Divide dough into 24 portions. Shape each portion around a cheese cube to cover completely; pinch to seal. Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., In a small bowl, mix butter, parsley, garlic, Italian seasoning and pepper flakes. Brush over rolls; sprinkle with cheese. Bake until golden brown, 15-18 minutes., Cool 5 minutes before removing from pans. Serve warm.

MOZZARELLA CHEESE YEAST DINNER ROLLS

Steps:

• 1. Combine milk, water and butter and heat to 115 - 125 degrees. Place 1 cup flour, sugar, salt, egg and dry yeast in large bowl.
• 2. Add heated liquid and beat at medium speed for 2 minutes. Slowly stir in remaining 1 cup flour. (Dough will be sticky).**(See NOTE). Turn dough out onto a well-floured surface and knead until firm and smooth, about 10 minutes. Cover & let rest 10 minutes.
• 3. Divide dough into 12 equal balls. Flatten each ball into a circle, approximately 3-4" across. Place a mozzarella chunk in the middle and close up, pinching dough together to seal. Place in a well-greased muffin pan or on cookie sheet at least 1" apart, and put in warm place until doubled in size, about 1/2 hour to 45 minutes.
• 4. Brush tops with mixture of melted butter and olive oil. Sprinkle lightly with garlic salt. Sprinkle parmesan cheese on top.
• 5. Preheat oven to 400. Bake for 10-15 minutes or until browned. **NOTE: The dough will be sticky and wet. Turn out onto well floured surface and use well floured hands to work with the dough, using extra flour as needed. Do not use too much, as you want to keep the dough soft. This creates a very light, fluffy roll.

MOZZARELLA-STUFFED GARLIC BUTTER CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375'F. Spray a baking sheet with cooking spray or use parchment paper.
• 2. In a small bowl, melt butter together with Italian seasoning and garlic.
• 3. Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter. Place half a string cheese at the wide end and roll up, tucking in the sides as not to lose any cheese while baking. Brush the tops with more garlic butter and bake 10-12 minutes or until lightly browned. Serve warm.

EASY DINNER ROLLS STUFFED WITH CHEESE

Steps:

• Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
• Combine milk, water and butter in a small microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won't melt completely). Add to flour mixture, stirring together, then let sit for 5 minutes. It should be come frothy and bubbly.
• Add in the Italian seasoning, garlic powder, and 1/4 cup flour; beat 2 minutes at high speed using an electric mixer. Stir in just enough of the remaining flour (1 to 1-1/4 cups) so that the dough will form into a ball.
• Knead* on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• Cut dough into 12 equal pieces; shape into balls using your hands. As you are shaping place piece ofS mozzarella cheese in the center of each roll and shape the dough around it.
• Place in greased 8-inch round or square pan. Cover with towel; let rise in warm place until doubled in size, about 30 minutes.
• Bake in preheated 375ºF oven for 20 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack; brush tops with additional melted butter, if desired.
• Serve warm with some warmed marinara sauce topped with freshly chopped parsley.
• Enjoy!

STUFFED MOZZARELLA ROLLS

Steps:

• Place the frozen dough in a greased cast-iron skillet or baking dish.
• Place another skillet or large dish over the dough and allow the dough to rise for 1 hour.
• Stuff each roll with a piece of Cheese.
• Place them back in the cast-iron skillet.
• Allow them to rise another 2 to 3 hours, until they double in size.
• Mix together the garlic and butter and brush half of the mixture on the rolls before baking.
• Sprinkle with the Parmesan cheese.
• Preheat oven to 350 degrees.
• Bake for 20 minutes until golden brown.
• Remove from the oven and brush with remaining garlic butter.

EASY LOW CARB ROLL RECIPE WITH FATHEAD DOUGH

Steps:

• Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds, it should be molten. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended.
• Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).
• Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It is VERY STICKY. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready. (NOTE: if your dough is not very sticky, then it does not need to go into the freezer.)
• Preheat the oven to 400 degrees F and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat. (NOTE: I place an old metal pie plate in the bottom of my oven while preheating. Then, I add about 6 ice cubes to it when the rolls go in. This forces them to rise.)
• When the oven is ready, remove the dough from the freezer and cut into 8 pieces. The dough will stick like crazy to the knife. It's' okay.
• Lightly oil your hands and gently roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle with sesame seeds, poppy seeds, or dehydrated onion, pressing very gently into the dough to adhere.
• Bake for approximately 13-15 minutes. The dough will brown and may split. Enjoy. Keep extra rolls in the refrigerator (or freezer) and gently warm before eating.