EASY CHEESY PULL-APART ROLLS
A quick and easy recipe for soft, fluffy pull-apart buns stuffed with butter and cheddar cheese.
I’m decluttering my refrigerator in preparation for our upcoming trip out of town. Recipe testing has resulted in a massive increase in the number of items in my fridge.
There are miscellaneous products, many of which have been opened and some still in their original packaging.
Only two bottles of Pillsbury Grand Biscuit dough and three cans of regular Pillsbury Buttermilk biscuit dough remain. Do I throw them away?
I’d previously used them to make small garlic monkey bread and herb cheese bombs.
Readers raved about both dishes, praising their ease and deliciousness.
Easy cheesy pull-apart rolls are the recipe I’ll be sharing with you today. These cheesy pull-apart buns are incredible; now that I’ve had a taste of them, I can say that. So much better than garlic herb cheese bombs and mini-garlic monkey bread.
Toasted pull-apart rolls filled with melted cheddar cheese, melted butter, and chopped fresh parsley?
This dish was adapted from Family Fresh Meals.
Once they’re out of the oven, you’ll be able to watch them disappear right before your eyes…in only a matter of minutes! For the sake of my son and Mr. Rasa Malaysia, though, I had to hold myself back from consuming the final four.
I substituted melted butter for the olive oil in the original recipe. It’s just a matter of taste for me, but olive oil over bread doesn’t taste good.
You can, however, utilize olive oil to receive the same excellent outcomes as many who have done so.
This quick cheesy pull-apart rolls recipe is likely to become a family favorite.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 200 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- DAIRY-FREE CREAM OF MUSHROOM
- ALMOND COOKIES
- MADELEINE RECIPE
- PECAN PIE CHEESECAKE
INGREDIENTS
- 1 tablespoon chopped fresh parsley leaves
- 1 cup shredded cheddar cheese
- 12 oz. (340 g) tube of refrigerated biscuits
- 1/2 teaspoon garlic powder
- 3 tablespoons melted unsalted butter
Instructions
- Set the oven up to 190°C/375°F. In a large bowl, cut each biscuit into quarters and add the rest of the ingredients. Butter, garlic powder, cheddar cheese, and parsley leaves are excellent additions. Gently blend by stirring.
- Prepare the muffin tin by greasing it. Bake until the biscuits are browned and crispy. Remove the muffins from the pan, let them cool, and serve them immediately.