Easy Cheesy Pull Apart Rolls
I’m really excited to share these Easy Cheesy Pull Apart Rolls with you. Not only do they taste truly amazing, but only take 5 minutes to throw together, and 12 minutes to bake!
Hello holiday time saver! These little bundles of cheesy joy would be the perfect addition to any holiday meal.
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Easy Cheesy Pull Apart Rolls
- 12 oz tube of refrigerated biscuits
- 1 cup shredded cheddar cheese
- 1 Tablespoon fresh diced parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- Preheat oven to 375 degrees. Cut each biscuit into fourths and place in a large bowl. Add in onion and garlic powder, parsley, cheese and olive oil. Mix well.
- Place 3-4 pieces into each muffin cup ( prepared with non stick spray.) I got 9 biscuits out of my tube. Bake at 375 degrees for 10-13 minutes, until biscuits are golden.
- Mmmmmm. Easy Cheesy Pull Apart Rolls!
More bread recipes we love!
Easy Cheesy Pull Apart Rolls
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Ingredients
- 12 oz tube of refrigerated biscuits
- 1 cup shredded cheddar cheese
- 1 Tablespoon fresh diced parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 375 degrees. Cut each biscuit into fourths and place in a large bowl. Add in onion and garlic powder, parsley, cheese and olive oil. Mix well.
- Place 3-4 pieces into each muffin cup ( prepared with non stick spray.) I got 9 biscuits out of my tube. Bake at 375 degrees for 10-13 minutes, until biscuits are golden.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated September 2020
I tried these for my Bunco luncheon and got rave reviews !~~ made them small and made them in my Mini Muffin pan t Thanks so much.
I made these tonight using “Emmaculate Baking” biscuits (no perservatives, no GMO’s), olive oil, cheddar cheese, and garlic. Wish I had parsley as well… but they were so darn delicious. I used a regular cupcake pan and it made 11 of them. They were regular biscuit size. Absolutely wonderful and everyone loved them 🙂
Has anyone tried baking this in a tube pan like monkey bread? I’m thinking it might be easier to release from a tube pan rather than a muffin tin. I’m guessing you would also have to increase baking time to 20-25 minutes? Can’t wait to try these with my soups this winter.
Hi, I’m in the UK and I don’t really understand what the biscuits are! Does anyone know what they are called here? Biscuits to me are for dunking in tea and often smothered in chocolate…. Thanks!
The US “biscuits” are sort of little, individual breads that are served with dinner (the evening meal). Here’s a recipe for biscuits:
2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening, butter or margarine
3/4 cup milk
Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
we just took these out of the oven and they are just perfect, this is an awesome easy recipe.
Yay Robin! Enjoy 🙂