This soft, buttery stuffed cheese bread has been my favorite appetizer for years and is the kind of recipe that instantly lifts a gathering. I first made it on a busy weeknight when I had a tube of refrigerated biscuits and a bag of shredded mozzarella in the fridge; what began as a quick snack turned into an instant crowd-pleaser. The dough puffs into a tender cushion around a molten cheese center, and that final brush of garlic butter gives each roll a glossy, savory finish that keeps everyone reaching for more. It’s simple, comforting, and impossibly addictive. I discovered how reliably satisfying these are when hosting a casual game night; guests arrived hungry, and within 15 minutes I had warm, cheesy bites on the table. What makes this special beyond the gooey cheese is the balance of textures: the exterior is lightly golden and tender, the interior is soft, and the cheese pulls and stretches. I often swap cheeses depending on mood, but straight mozzarella keeps the flavor mild and the melt perfect. These are proof that a few pantry staples and a short time can produce something that feels festive.

Ingredients

• Refrigerated biscuit dough: Use a 16-ounce tube (8 large biscuits) such as Pillsbury Grands Homestyle Butter Tastin’ Biscuits. The high-butter dough yields a tender, rich roll and is easy to work with for stuffing.
• Mozzarella cheese: 4 ounces cut into eight 1-inch square cubes. Fresh mozzarella gives a clean melt; low-moisture mozzarella melts nicely and pulls well. Substitute cheddar or string cheese if preferred.
• Unsalted butter: 4 tablespoons, melted. Unsalted lets you control final seasoning; melt gently so it stays liquid for brushing.
• Italian seasoning: 1 teaspoon to add herbal depth without overpowering the cheese. Blend of oregano, basil, and thyme works well.
• Garlic powder: 1 teaspoon or to taste. Garlic powder disperses evenly in melted butter for consistent flavor on each roll.
• Salt: 1/2 teaspoon, or to taste. Adjust if your cheese is particularly salty.
• Fresh parsley (optional): 2 tablespoons finely chopped for a bright, herbaceous garnish and color contrast when serving.

Instructions

Preheat and prepare baking surface: Set the oven to 400°F. Line a baking sheet with a Silpat or foil and lightly spray with cooking spray; this prevents sticking and promotes even browning. Heating the oven fully before baking ensures the biscuits rise properly, about 10 minutes for most home ovens. Form the stuffed rolls: Separate the 8 biscuits and flatten each slightly with your fingers to create a small disk. Place a 1-inch cube of mozzarella in the center, draw the edges of the dough up and pinch to seal completely, forming a neat ball with the seam on the bottom. Work gently to avoid tearing the dough; if small holes appear, pinch them closed. Place seam-side down on the prepared baking sheet with a little space between each. Bake until lightly golden: Bake the rolls for about 10 minutes, watching carefully toward the end — they can go from pale to overdone quickly. You’re looking for a very light golden color, not deep brown; this keeps the exterior tender while ensuring the interior is cooked and the cheese is fully melted. Prepare the garlic butter: While the rolls bake, place 4 tablespoons of unsalted butter in a microwave-safe bowl and heat on high for 30 to 60 seconds until melted. Stir in 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Taste and adjust garlic or salt to preference. The warm butter helps the herbs release aroma and makes a glossy finish when brushed on hot bread. Brush and serve: As soon as the rolls come out of the oven, generously brush each with the garlic butter so the butter soaks into the warm dough and adds shine. Sprinkle with chopped parsley if using, and serve immediately for the best texture and cheese pull.

Storage Tips

Leftovers should be cooled slightly then stored in an airtight container in the refrigerator for up to 48 hours; beyond that they begin to dry out. For best texture when reheating, place them on a baking sheet in a 350°F oven for 5–7 minutes, or until warmed through and the exterior softens again. Avoid microwaving for long periods as that can make the dough rubbery and the cheese overly hot. For freezing, assemble the sealed rolls on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months; bake from frozen at 400°F adding 3–5 minutes until lightly golden.

Ingredient Substitutions

You can swap mozzarella for 4 ounces sharp cheddar for a bolder taste, or use pepper jack for heat. If you prefer a lower-fat option, try part-skim mozzarella and reduce butter to 3 tablespoons, though flavor and browning will be slightly different. Gluten-free refrigerated biscuit dough can be used if available, but texture will vary depending on the brand. For a vegetarian twist that’s still rich, add a small basil leaf with each cheese cube or a pinch of red pepper flakes for contrast.

Serving Suggestions

Serve these stuffed rolls as a starter with marinara for dipping, alongside a crisp green salad to balance richness, or as part of a brunch spread with scrambled eggs and smoked salmon. Garnish with more chopped parsley or a sprinkle of flaky sea salt right before serving for brightness. For entertaining, present them on a wooden board with toothpicks so guests can grab warm bites easily.

Cultural Background

Filled breads are a universal comfort across many cuisines — from Italian stromboli to Eastern European cheese-filled pastries. This version uses American biscuit dough for speed and accessibility, marrying the convenience of canned dough with the long-loved tradition of cheese-filled breads. The garlic butter finishing mirrors French and American bistro techniques that emphasize fattiness and aromatics as a final flourish.

Seasonal Adaptations

In winter, add a pinch of smoked paprika or swap mozzarella for smoked gouda to create a heartier profile. For summer gatherings, incorporate fresh herbs like basil or oregano and serve with a bright tomato-basil dipping sauce. During holidays, mix a little chopped sundried tomato and rosemary into the butter for festive flavor or use a sharp white cheddar to stand up to richer seasonal mains.

Meal Prep Tips

For efficient hosting, prepare and assemble the filled rolls early in the day and refrigerate on the baking sheet covered lightly with plastic wrap for up to 6 hours; bring to room temperature for 10 minutes before baking to ensure even rise. Alternatively, freeze assembled rolls on a tray and store them until needed. Keep melted garlic butter warm in a small, microwave-safe bowl, and brush immediately after baking so it soaks in and adds shine and flavor.

These stuffed bread bites are proof that a quick, simple technique can produce something shareable and memorable. Make a double batch if you’re feeding a crowd — they disappear fast, and the ease of preparation means you can focus on the company rather than the stove. Enjoy making them your own!