Cheesy Garlic Herb Stuffed Pull-Apart Brioche Rolls Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use fresh mozzarella that is packed in water. Pat it dry before cutting to prevent excess moisture. Cut the cubes about 1 inch thick, so they melt slowly and stay gooey. If you want an extra garlicky flavor, add a pinch of garlic powder to the butter mixture. For a more herbaceous note, use fresh oregano instead of dried Italian herbs.

To make the rolls ahead, assemble them completely but do not bake. Cover the skillet with plastic wrap and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.

If you have leftover garlic butter, brush it on the rolls after baking for extra shine and flavor. Serve the rolls warm, and if they cool down, reheat them in the oven at 350°F for 5 minutes to restore the crispness.

Variations

• Spicy Sausage Stuffed Rolls: Add cooked, crumbled Italian sausage to the mozzarella cubes before stuffing. Mix a pinch of red pepper flakes into the garlic butter for extra heat. Serve with extra marinara for dipping.
• Pesto Pull-Apart Rolls: Replace the Italian herbs with 2 tablespoons of basil pesto, and brush the pesto butter over the rolls. Use fresh mozzarella and top with extra parmesan before baking.
• Four Cheese Pull-Apart Rolls: Mix shredded provolone, fontina, and parmesan with the mozzarella cubes. Stuff the rolls with a spoonful of the cheese blend and bake as directed. The cheese pull will be even more dramatic.
• Bacon Cheddar Pull-Apart Rolls: Add crispy bacon bits and shredded sharp cheddar to the mozzarella cubes. Brush the rolls with the garlic butter and sprinkle with extra cheddar on top before baking.

Storage and make-ahead

Fridge

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.

Freezer

Freeze unbaked stuffed rolls in the skillet, covered tightly, for up to 1 month. Bake from frozen, adding 10-15 minutes.

Reheat

Reheat baked rolls in a 350°F oven for 5-7 minutes, or until warm and cheese is melted. Avoid microwaving.

Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through and the cheese is melted again. Avoid microwaving, as it can make the rolls soggy. If you have extra marinara sauce, keep it in a separate container; it will last for up to 5 days in the fridge.

You can assemble the stuffed rolls up to 24 hours ahead and keep them covered in the refrigerator. The garlic butter can also be made in advance and stored in the fridge for up to 3 days.

When ready to bake, brush the rolls with the butter and bake as directed, adding a couple of extra minutes if starting from cold. This makes them perfect for entertaining—just pop them in the oven when guests arrive.

Serving ideas

Serve these pull-apart rolls straight from the skillet, while they are still warm and the cheese is molten. Place the skillet in the center of the table with a bowl of warm marinara sauce for dipping.

Each person can pull a roll off the bunch, stretching the cheese as they go. These rolls are perfect as an appetizer, a side dish, or even a fun main course for a casual dinner.

For a complete spread, pair the rolls with a crisp green salad or roasted vegetables. They also work wonderfully alongside soups or stews.

If you're serving them at a party, keep the marinara warm in a small slow cooker or a heatproof bowl set over a candle. The rolls are best enjoyed within 30 minutes of baking, so plan to serve them as soon as they come out of the oven.

Frequently asked questions

Recipe card

Cheesy Garlic Herb Stuffed Pull-Apart Brioche Rolls

Prep 15 minCook 12 minTotal 27 minServes 6

Ingredients

• 12 brioche dinner rolls
• 12 fresh mozzarella cubes (about 1 inch)
• 1/3 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1/2 cup grated parmesan cheese
• 1 tsp dried Italian herbs
• 1 cup warm marinara sauce, for serving

Instructions

1. Heat the oven to 375°F (190°C). Cut a deep slit into the top of each brioche roll, using a small knife to create a pocket. Press a finger into the slit to widen it slightly. Stuff one cube of fresh mozzarella deep into each roll, pushing it down so it is fully enclosed.
2. In a small bowl, combine the melted butter, minced garlic, chopped parsley, grated parmesan, and Italian herbs. Whisk until well blended.
3. Arrange the stuffed rolls in a cast-iron skillet or oven-safe dish, placing them close together. Brush the garlic herb butter generously over the tops and between the rolls, making sure to coat every surface.
4. Place the skillet in the preheated oven and bake for 12 minutes, until the rolls are deeply toasted, golden amber on top, and the cheese inside is completely molten and bubbling.
5. Remove the skillet from the oven and let it rest for 2 minutes. Warm the marinara sauce in a small saucepan or in the microwave. Serve the rolls warm, pulling them apart to reveal the cheese stretch, and dunk them into the warm marinara.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

38 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.