Cheesy Pull Apart Garlic Rolls
Easy Cheesy Pull Apart Garlic Rolls with refrigerated dough pieces coated in garlic herb butter, layered with mozzarella and parmesan in a cast iron skillet or baking dish and baked until golden with dramatic cheese pulls — dinner side bread ready in 30 minutes.
Equipment
- 10-inch cast iron skillet or 9x13-inch baking dish
- large mixing bowl
- Basting brush
- Foil (for covering first 10 minutes)
Ingredients
Rolls
- 2 cans refrigerated dinner roll or biscuit dough such as Pillsbury Grands or Sister Schubert's
- 1.5 cups low-moisture mozzarella, freshly shredded from a block for best melting
Garlic Herb Butter
- 4 tbsp unsalted butter, melted plus extra for finishing
- 6 cloves garlic, finely minced
- 1 tsp Italian seasoning
- 3 tbsp freshly grated parmesan plus more for layering
- 2 tbsp fresh flat-leaf parsley, chopped plus extra for garnish
- 0.5 tsp salt
- pinch of red pepper flakes optional
Instructions
- Preheat oven to 375°F. Grease a 10-inch cast iron skillet or 9x13-inch baking dish thoroughly with butter or cooking spray.
- Combine melted butter, minced garlic, Italian seasoning, parmesan, parsley, salt, and red pepper flakes in a large bowl. Stir to combine.
- Separate dough into individual pieces. Toss each piece in the garlic butter until fully coated.
- Scatter ½ cup of shredded mozzarella on the bottom of the prepared pan. Arrange a layer of garlic-buttered dough pieces over the cheese, close together. Scatter another ½ cup of mozzarella between and over the pieces. Repeat with remaining dough and cheese, finishing with a generous mozzarella and parmesan layer on top.
- Drizzle any remaining garlic butter over the top. Cover loosely with foil and bake 10 minutes.
- Remove foil and bake 8 to 12 more minutes until deeply golden and cheese is bubbly and lightly browned.
- Rest 5 minutes. Brush with extra garlic butter and scatter fresh parsley over the top. Serve immediately from the pan.
Notes
Always shred mozzarella from a block — pre-shredded cheese has anti-caking agents that prevent proper cheese pulls. Scatter cheese between layers not just on top. Cover with foil for first 10 minutes so centers cook through before tops brown. Leave small gaps between dough pieces — they expand. Brush with extra garlic butter immediately after removing from oven. Rest 5 minutes before pulling apart. Best served immediately while cheese is still melted.