Stuffed Grilled Cheese Rolls? Absolutley, it's "soup" season and Amber @ http://www.dessertnowdinnerlater.com/ has something AMAZING for you to try. Make plenty . . . . you're going to ...
It's soup season, which I love because nothing is more warming than a hot bowl of soup on a cold fall or winter evening. And although, I make & try a zillion soup recipes each fall, sometimes it's nice to warm up with a bowl of tomato soup that you heated from the can. This is a good excuse to make an amazing dipper for your soup, which is where Rhodes Rolls comes to the rescue in the post I am bringing you today!
Stuffed Grilled Cheese Rolls are ooey, gooey pull-apart goodness to dip into your soup! The crust on top is crispy thanks to some melted butter & the inside is stuffed with some melty Velveeta cheese. It's almost too simple & delicious to be true!
Stuffed Grilled Cheese RollsServings: 12 | Skills: Beginning | Prep Time: 5 min (not including thaw time) | Bake Time: 15 min
Stuffed Grilled Cheese Rolls
12 Rhodes Dinner or Texas Rolls, Thawed
Velveeta Melt’n Dip
Cut twelve, 1 1/2" cubes of Velveeta/Melt'n Dip. You may substitute your favorite cheddar cheese.
Flatten a roll & wrap a cube of cheese in the center. Pinch the roll dough together to make a good seal. Repeat with the remaining rolls.
Place in a greased 8x8" square dish seam down.
Cover with plastic wrap that has been greased with pan spray. Allow the rolls to rise.
Next brush 2 tablespoons of butter over & in-between any cracks of the rolls. This creates that crisp of the "grilled cheese.”
Bake at 350 F for 15-20 minutes or until the rolls have browned.
Pull rolls apart & enjoy with hot soup!