Not sure what came over me, but one minute I was cleaning out the fridge and the next minute I was stuffing obscene amounts of Cheese into Biscuit Dough, rolling it into balls, drenching it Butter and baking them until this happened..lol!
No plan, no reason, just buttery, cheesy, stuffed & puffed dough-ball nonsense!
Gooey balls of Grilled cheese-like orbs, baked to a puffed perfection! I just keep telling myself that the very best things in life happen this way sometimes…
~Especially when it comes to food..lol!
What you’ll need for enough Rolls to feed at least 12 people:
1 Container of Pillsbury Grands Flaky Layers Biscuits (8 ct.)
1-7.5 oz. Container of Pillsbury Buttermilk Biscuits (10 ct.)
**I used two different sizes of Biscuits just for interest, but you can use all the same size Biscuits if you’d like! It will take 2 cans of either size to fill the cake pan.
1/2 cup melted Butter..you could leave this out, but the Butter is what makes them taste just like Grilled Cheese! 🙂
Velveeta Cheese…approx 3/4 of an entire box. (you will need a 1-2″ cube to stuff into each Roll)
A 9″ round cake pan
(If you’d like to really make everyone feel like a kid, serve these with a hot bowl of Tomato Soup) …you’re welcome mom! ; )
Directions:
Melt the Butter and pour about half of it into the cake pan…
Cut the Velveeta into approx. 1-2″ cubes, making sure to cut enough for each Roll. You will have some Velveeta left over for other yummies!
Pop open the Biscuits and stuff each one with a cube or 2 of the Cheese. Of course the larger Biscuits will hold more cheese than the smaller ones.
I, of course,  stuffed them with as much Cheese as I could get in there..lol! Roll the dough around the Cheese, sealing it tightly and forming a ball..
Place the stuffed dough balls into the buttered cake pan, arranging them evenly. Pour the rest of the Butter all over the top!
Place the pan onto a larger baking sheet to protect your oven from any spill-overs as they puff up…trust me..Grr! 🙂
Bake them at 350 degrees, uncovered for 12 minutes, don’t let them burn. If they get too dark before 12 minutes, cover them with foil!
Definitely cover them them with some foil now, and continue baking them for another 12 to15-ish minutes or longer, until they’re golden, puffed and firm all the way through. The inner Rolls take longer to firm up so be patient, as long as you have them covered they will be fine. 🙂
Some of the Cheese oozes all around the Rolls, this is a beautiful thing! ~See…
Let them cool slightly…
These are especially fun because you can serve them straight out of the pan and just start pulling at them…
Or, you can turn the pan over onto a serving platter, and make Mom proud by using a plate…
Or you can dive in however the heck you’d like…
The main idea is to get these hot, melty Rolls into your mouth…
…as soon as you can, or they will be gone…
So…open up, stuff your lips, repeat, enjoy! 🙂
Oh my!! This looks incredible and your pictures are superb! I must pin this and try to make it this weekend……
I think these would be good with Jalapeno cheese, they can be like giant Jalapeno poppers 🙂
I am going to make these tonight. I plan to spray muffin tins, then sprinkle garlic salt in tins, then make my cheesy rolls and place them in my tins. Sounds great to me.
Nope, I forgot that I will use real butter in my tins. Yummmmm.
This is the BEST thing I’ve ever seen !!!!! Doing it tonight. Thanks !!
Hahaha..well thank you! Let me know how you like them. 🙂
YUM!! Wonder if it would work in a bundt pan?? Hmmm….
Great idea!
why two can of biscuits?
You can halve the recipe no problem. 🙂
Wondering if this would work with just regular cheddar cheese cut into cubes? Whatcha think? Hate to use Velveeta for anything if I can avoid it….
I think any cheese should be fine, just eat them fast while they’re warm for maximum melt. 🙂
Mozzerella would be WONDERFUL – with a pizza sauce for dipping …..
im gonna do it with croissant rolls and cheddar cheese (valve-eater is not real cheese, in my book)
Oh my goodness! These look amazing!! Think I’m gonna try adding some crispy bacon pieces to them when I make them!
Yummy!
Sooooo, I’m new here (and LOVING IT), but I was just wondering if you were some sort of Pillsbury supporter, or if you are just completely obsessed with their products?? I mean, I certainly couldn’t blame you for the ladder;) Just wondering cuz I see lots of recipes with their rolls and such!! Good stuff!! Thanks for sharing!!
I’m a huge fan of pillsbury products, I love popping a can and having ready made dough at my finger tips..lol. 🙂
Any cheese work you think or have to Velveeta to melt in 12 minutes?
It’s approx. 24 mins total in the oven..so I think any cheese should work. 🙂
Found this on Pinterest! I think my kids will LOVE this!! I too love to make different recipes (particularly for a hot breakfast) using rolls and crescents, etc. Such a convenience. 😉 Although, usually I try to make it a wee bit healthier but sometimes we gotta’ splurge!!
I’m making this for the kids tomorrow! I might even make it for my CCD kids! 😉
Yay..let me know how they go over! 🙂
When I make grilled cheese sandwiches I sometimes dice up an onion in very small pieces…I wonder how that would be.
SANDY: i should think, if you diced it up very fine & did not use too much, it would be good. You might want to caramelize them slightly first though, as they will not cook very much, being inside the dough, so the onion flavor may be overpowering… Just experiment with a few of them when you make a batch, try some caramelized & some not, etc.! 😉
I think onion in it would be good!! I know when I make my grilled cheese sandwiches I always add 2 or 3 rings (I slice the onion all up and just use 2 or 3 pieces) and grill as usual…YUMMY!!
My secret for using onion on grilled cheese is to slice thin rounds and throw a few in the pan w the sandwich ontop and the onions grill with the bread and become one with it. So, fine dice onion and sprinkle on bottom of the pan in the butter, should carmalize real nice into the bottoms of the rolls
Oh yummm. 🙂
what about for people who trying to weight any suggestion or just be bad for 1 day lol
Have a salad…lol! 🙂
Oh my, they look amazing. I’m definitely going to try them tonight. Look so yummy! 🙂
Doing these today , think I will add a little piece of ham. Will also have with tomato soup.
Yummm!! Hope you love them!
Also if you put crumbled (cooked) bacon pieces in they are so delicious
Oh yeahh! 🙂
I love garlic on almost everything,,,so maybe adding a little garlic powder to the butter,
You are awesome!!! I am making these today with some tomato soup
You just made my mouth begin to water! Can’t wait to try this myself. My husband will be in heaven!
I must be hungry, I have visions of this served with medium rare filet mignon, green salad and asparagus! Oh my!!!! *sigh…..
Sighhhh! Yum!:)
Mary, what time is dinner?
I agree with Sandra…what time is dinner Mary ?? LOL !! I would use the big flaky dinner (Pillsbury) rolls–the grands, do the whole recipe/use 3 different cheeses such as Pepper Jack, Swiss <–a soft Swiss & Monteray Jack/would also caramelize onions & put it throughout (not so many that they overpower the dish though) and to top it off I would serve it with homemade cream of broccoli soup and filet Mignon <—sliced up very thin so you can roll it into the bun's. That would be a well balanced meal and not just rolls for dinner…just a thought, lol !!
Thanks you Amy for posting this fun recipe…I'm sure if you want you can turn it around and make it sweet just use cinnamon/walnuts & poppy spread (out of a can-it's delicious) and follow the recipe because you NEED the same amount of butter as well…again just another thought 🙂
Making these right now. I used crescent rolls and made them in balls and used shredded cheddar and garlic. We will see what happens.
Ooh..let me know! 🙂
I think I could make these rock with some (ok alot) of bacon mixed in between all the biscuits!
Mmm..yes! 🙂
I made these today and totally missed the second 12 minutes step. Mine were done on top but total mush on the bottom. So I flipped them all over and cooked awhile longer, but they still weren’t done where they were touching. I just came back to see if I did something wrong and apparently I did! Maybe make that step more prominent 😉
The inner rolls take a bit longer, I made it a bit more clear! Thank you! 🙂
Amy,
I’d just like to comment in regards to Shannon’s not cooking all the way through. Why did you make the inner ones LARGER and then smaller ones, the cooking time for each is going to be different ?? Why not make them ALL the same size…I was stumped by that as well when I was looking at the pictures. I thought it looked a lot like a monkey bread recipe but with cheese <–which is why I liked it…but I didn't understand the two different sizes and maybe that's where her problem began and ended !!
Thanks
Missi
I chose a variation on the size for interest…it’s not like veggies where the cooking time would be different. Big, little, medium…all the dough rises, and browns at the same rate of speed. Since it’s velveeta, even all the cheese melts at the same rate of speed. The done-ness in the middle issue occurs when they’re piled onto each other at spots throughout the pan..usually the middle. That’s why if you protect the tops by covering them midway through or so, ..you can buy a longer cooking time in the oven. 🙂