Cheesy Garlic Skillet Rolls
These Cheesy Garlic Skillet Rolls are irresistibly gooey and bursting with savory garlic flavor. Perfect for any occasion, they’re quick and easy using frozen dough!
Equipment
- Cast-Iron Skillet
- Measuring cups and spoons
- Knife
- Spatula
- Oven mitts
- Small saucepan
Ingredients
- 1 bag frozen Parkerhouse style roll dough (I used Bridgford)
- 6 sticks low-moisture mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup butter
- 2 cloves garlic minced
- 1/4 teaspoon garlic salt
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh parsley
Instructions
- Remove the frozen Parkerhouse style roll dough from the bag and allow it to thaw at room temperature for about 1-2 hours. Preheat oven to 350°F (175°C).
- Cut the mozzarella cheese sticks into thirds to prepare the cheese for filling.
- Melt the butter in a small saucepan over medium heat. Add minced garlic, garlic salt, and crushed red pepper flakes. Stir for 1-2 minutes until fragrant, then remove from heat.
- Flatten each piece of dough slightly in your hand. Place a piece of mozzarella in the center and pinch the dough around the cheese to form a ball. Repeat with all dough pieces.
- Arrange the cheese-filled dough balls close together in a cast iron skillet, but not overcrowded, so they touch slightly.
- Pour the melted garlic butter evenly over the rolls. Sprinkle grated Parmesan cheese on top of each roll.
- Bake the skillet rolls in the preheated oven for 25-30 minutes until golden brown and cooked through.
- Once baked, sprinkle chopped fresh parsley over the rolls. Allow to cool slightly before serving warm.
Notes
- Letting the shaped rolls rise before baking creates a fluffier texture.
- Add roasted garlic to the butter mixture for extra garlic flavor.
- Avoid overbaking to keep rolls soft and chewy inside.
- Try adding spinach, kale, or sun-dried tomatoes for seasonal variations.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven.