You can get creative with this recipe, of course. Try different rolls. Make your own using a favorite yeast dough recipe. If you want to give it even more depth of flavor, wrap some unpeeled garlic cloves in foil and roast them at 350 degrees F for about an hour, or until they are soft. Then squish them out of their peels and mash them into the melted butter.

Plain mozzarella cheese doesn’t have to define this dish. Try smoked mozzarella. Branch out into Gouda, smoked Gouda or even a nice Havarti. Each of these will lend a slightly different character to these garlic bread bombs.

 

INGREDIENTS

24 frozen Rhodes dinner rolls

1 lb. mozzarella cheese brick

For the Garlic Butter

½ cup unsalted butter

1 tsp. garlic powder

1 Tbsp. dried parsley

¼ cup grated Parmesan cheese (optional)

 

INSTRUCTIONS

Place 24 Rhodes frozen dinner rolls onto a cookie sheet or other clean surface. Cover with plastic wrap and let thaw for about 2 1/2 hours, or until soft and no longer frozen.

Cut 24 cubes of mozzarella cheese. Cut them as small or large as you’d like, depending on cheesiness preference.

Place butter in a small microwave-safe bowl. Cover and heat in the microwave for 30 seconds, or until melted. Add garlic powder, dried parsley, and Parmesan cheese.

Flatten each thawed roll and wrap completely around a cube of cheese so you can’t see it. Stack the rolls in a greased Bundt pan and brush with garlic butter. Cover with plastic wrap and allow to rise for another 30 minutes.

Remove wrap and bake at 350°F for 35-40 minutes, or until dark golden brown. Cover with foil last 15 minutes of baking. Do not under bake or the rolls with be doughy.

When it’s time to serve, either invert the pan and slide the bombs out onto a plate, or pull them directly out of the pan individually without flipping. Serve with pizza sauce or marinara sauce.

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Quick Tip:  If you cannot find the Rhodes dinner rolls, you can substitute any yeast-based dinner roll.

Recipe courtesy of Alli at Cupcake Diaries, image courtesy of pinterest.com