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You’re going to love today’s recipe—who can resist grilled cheese and tomato soup? This recipe for Stuffed Grilled Cheese Rolls was created for the Rhodes blog. The rolls are golden and crisp on the outside, with an ooey-gooey, melty cheese center that’s perfect for dipping in tomato soup. They’re simple to make and a big hit with kids and adults alike.
5 from 2 ratings
Stuffed Grilled Cheese Rolls
Created by Amber Brady
Prep: 5
Cook: 15
Total: 20
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Yields12 servings
Ingredients
- 12 Rhodes Dinner or Texas Rolls, thawed
- Velveeta Melt’n Dip (or shredded cheddar)
Instructions
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Cut twelve 1½-inch cubes of Velveeta or your preferred melting cheese.
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Flatten each thawed roll, place a cheese cube in the center, and wrap the dough around the cheese. Pinch the seams tightly to seal. Repeat with all rolls.
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Place the sealed rolls seam-side down in a greased 8×8-inch square baking dish.
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Cover the dish with greased plastic wrap and allow the rolls to rise until puffy.
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Brush 2 tablespoons of melted butter over the tops and into any cracks between the rolls—this creates the grilled-cheese-like crispness.
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Bake at 350°F for 15–20 minutes, or until the rolls are golden brown.
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Pull the rolls apart and serve warm alongside hot tomato soup for dipping.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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