Stuffed Cheese Bread — Soft, buttery bread brushed with garlic butter and stuffed with CHEESE! So good, mindlessly easy, goofproof, and ready in 10 minutes! A hit with everyone!!
Table of Contents
Stuffed Cheesy Bread Rolls
I’ve always said I can make a meal out of appetizers, and who needs dinner when you’ve got this as an appetizer? Everyone loves these cheesy bread bites! They are great for get-togethers and game day parties.
Or make them to serve alongside an easy weeknight chicken recipe and you’re going to make the whole family smile.
This stuffed cheesy bread recipe is the fastest and easiest of all of my bread recipes because there’s no yeast, no kneading, and no waiting for dough to rise.
How, you ask?
I got creative and used a tube of pre-made biscuit dough. Biscuit dough is sold in tubes or cans in the refrigerated section of your grocery store.
There’s nothing better than diving into soft, warm, buttery bread fresh from the oven. Except when it’s stuffed with cheese. Cheese trumps all.
Stuffed Cheese Bread Ingredients
To make this cheese stuffed bread recipe, you’ll need:
- Refrigerated biscuit dough
- Mozzarella cheese
- Unsalted butter
- Italian seasoning
- Garlic powder
- Salt
- Fresh parsley
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Stuffed Cheesy Bread
Simply do the following:
- Pop open a can of refrigerated biscuit dough.
- Break it into pieces.
- Stuff a piece of cheese inside.
- And bake for 10 minutes.
- While the bread bakes, melt some butter and spike it with Italian seasoning, garlic powder, and salt.
- Brush it on generously as soon as the bread emerges from the oven.
Soft, warm, buttery, cheesy, gooey, heavenly!
Recipe Tips
These stuffed biscuits are easiest to make with cubed cheese rather than shredded. You can buy a block of cheese and cut it into cubes yourself.
You’re welcome to change up the seasonings used in the butter mixture. I prefer the Italian seasoning blend, but biscuits and cheese pair nicely with just about anything.
Recipe FAQs
Of course! I used mozzarella, but you can use cheddar or diced string cheese segments.
I use one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits to make this recipe, which contains 8 biscuits. Use your favorite pre-made biscuit dough of choice.
Yes, you should be fine to stuff the biscuits with cheese, form them into balls, and then layer into a standard sized loaf pan or small Bundt pan (greased well with non-stick spray). You’ll have to experiment with the bake time, however. You can try using my pull-apart stuffing ring as a jumping off point since it’s also made with canned biscuit dough.
These stuffed cheesy bread rolls are best enjoyed fresh out of the oven. You may be able to cover them tightly in aluminum foil to trap the heat in if you plan on serving them later, but fresh is best.
Recipe Video Tutorial
What to Serve with Cheesy Bread
This cheese stuffed bread recipe would pair nicely with your favorite soups, stews, and casseroles. Here are some serving ideas:
- Chicken Gnocchi Soup
- Slow Cooker Chicken Noodle Soup
- Sausage Tortellini Soup
- Cowboy Stew
- Pizza Soup
- Ground Turkey Chili
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Stuffed Cheese Bread
Ingredients
- 1 tube, about 16 ounces refrigerated biscuit dough (I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits which contains 8 biscuits)
- 4 ounces mozzarella cheese, cut into eight 1-inch square cubes (cheddar cheese or diced string cheese may be substituted)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder, or to taste
- ½ teaspoon salt, or to taste
- 2 tablespoons finely chopped fresh parsley, optional for garnishing
Instructions
- Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside.
- Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on baking sheet with the seam side down. Repeat until all dough and cheese is used.
- Bake for about 10 minutes, or until very lightly golden browned; watch them closely in the last minutes of baking because they can go from un-done to over-done in less than a minute. While biscuits bake, prepare the butter mixture.
- To a small microwave-safe bowl, add the butter and heat on high power to melt, about 30 to 60 seconds.
- Add the Italian seasoning, garlic powder, salt, and stir to combine.
- As soon as biscuits emerge from oven, generously brush each one with the butter mixture, optionally garnish with parsley, and serve immediately. Biscuits are best warm and fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted Jan 18, 2019 and reposted February 3, 2023 with updated text.
What about rolling the cheese in garlic butter so that there is garlic inside the bread too?
Mmmm
I’m sure it would be delicious!
I made the cheese bombs and the pizza bombs the other night for game night. They were a BIG hit! Thank you for the recipes.
Thanks for the five star review and glad they were a big hit!
I can’t find dough in tube in my country. perhaps anyone could share recipe for this?
It would be essentially a dinner roll recipe or something similar to that. You can google for dinner roll recipes that look good to you.
Made it for a staff potluck and it was a HUGE hit. THANK YOU!
Thanks for the 5 star review and I’m glad it was a huge hit at the potluck!
I could eat about five of these right now! *Heads to the kitchen to make these before dinner*
Thanks for the recipe! (the vegan 1 hr. pretzels look good too)
Happy Sunday
https://www.lovecompassionatelee.com/thinkoutloud/yulettes-corner
Great idea! This is the time of year for all things bread. Comfort food, yum!
Comfort food for sure when it’s chilly out makes you feel so warm and cozy!
I made these for dinner tonight and they were delicious. Note: I made homemade dough though because I am not crazy about the tube doughs!
Glad you thought they were delicious and good job for making your own bread!
I have a question. I made these tonight to go with my chili. They were good, but even after cooking for 10 minutes (and the bottoms almost burnt) there was still a very slight hint of doughiness. Would it help to reduce the temp or put the pan at a higher level in the oven and keep the temp the same? I really love how simple these were but wish mine didn’t have that slight hint of doughiness. Thanks :-)
Missy
You could experiment also with other brands of dough – some may give you the results you’re looking for more so than another brand. But yes, I would reduce the temp 25-50 degrees and see how that goes, too. Thanks for trying the recipe.
1 tube biscuit dough? What’s that?
I wrote exactly what I used in the ingredients, including brand and size. Find in the refrigerated grocery case.
do u serve this right out of oven. Or can they sit awhile, going to a potluck, but it doesnt start till 6pm, any suggestions.
Fresh is definitely best but you could wrap it tightly in foil and then transport to potluck so the heat stays trapped in.
OMG, the garlic cheese biscuits were all the rave at dinner tonight. Super easy to make and who doesn’t like cheese and bread… Hummers…thanks for the receive.
Thanks for trying the recipe and I’m glad it came out great for you!
I just made these, exactly as you described, and they were raw in the middle, around the cheese. I’m using a standard, non-convection oven. I also used a ball of mozzarella and the 16.3oz Grands Southern Homestyle Butter Tastin’ biscuit dough just like you did, but the label on my biscuits says to bake for either 13-17mins at 350, or 19-25mins at 325. Next time I’m going to try that instead, because these were pretty underdone, they got nice and golden outside, but inside it was just wet dough around the cheese.
All ovens, pans, climates, etc.vary and always bake until done, whatever that means given your variables. I think a couple extra minutes probably would have done the trick based on what you described. Thanks for trying the recipe.
Yeah.. I was just worried because they were pretty nicely browned, and I didn’t want to overbake. Thanks :)
I’m thinking of making these ahead and then serving them at a Super Bowl party. What do you recommend for reheating options? Or should they only be served right when they come out of the oven?
It’s one of those things that really it’s best warm and fresh. Nothing beats fresh hot bread right! I would just make them as close to the party as you can. If they’re not piping hot they’ll still be good but aim for warm and fresh is my suggestion.
Made these for a family party yesterday and they were a hit! Gone in less than 5 minutes. These were delicious.
Thanks for trying the recipe and I’m glad it came out great for you!
These look even better than that cheesy bread they put out at the Red Lobster – we usually eat two or three servings during a visit. I would love to make something even better at home!
Did you cut up fresh buffalo mozzarella for these?
No just a block of mozzarella that I diced into cubes.