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! 🙂
I have these in my oven right now but with a little twist- we are having them for breakfast and I added a big slice of ham inside with the cheese! My mouth is watering, I can’t wait to try them!!!
oh! this one looks amazing!! wanna try asap!!
Instead if grilled cheese. I made it with a dab of pizza sauce a couple of pieces of pepperoni, a tiny bit of crumbled sausage,with a smaller block of mozzarella cheese. Everyone in my house wanted more. Next we will make a double batch and have sauce to dip it in….yummy
I cut up the pepperoni so it were smaller pieces
that would be… a different recipe different page . this is a grilled cheese recipe
I know that but it put ideas in my head
Have these in the oven now! We eat a lot so I used 2 large cans of biscuits and one small can so 26 total. Plus the whole loaf of Velveeta. Forgot the butter but may brush some on the finished product!
These look amazing. I am definitely going to make these for the hubby for his birthday tonight. I am going to try the smaller biscuits and use a bundt pan instead of a cake pan. I have a recipe for pull apart garlic bread that uses the bundt pan and never had any issues with raw dough. Now I just need to figure out an entree to serve with these, ha ha.
i just made these, they looked amazing!!! but not cooked in center 🙁 im still cooking them for longer right now, and i cooked them for 52 min yeesh!
cooked for over an hour.. still not done but im munchin on the corner peice, its very good!! and it looks so awesome
These have been in my oven for more than 30 minutes and are still doughy except the tops. They should be great with my cold steamed broccoli and cold hamburger steak. (-;
Simply cover them with some foil to protect the tops and bake until they’re cooked through. 🙂
These look amazing! When I make them I will bake the in a bundt as some others suggested. Also I will roll each ball in melted garlic butter and grated Parmesan cheese. Yum!!
After bein in my oven, COVERED for 40 minutes, they’re still not done. 🙁 what kind of super oven do you all have???
I’m making mine right now! Tops look yummy, but the small ones are doughy still. Been almost 40 minutes. I’ll keep them in for however long it takes, just wasn’t expecting it to take so long. 🙁
Just cover them if the tops get too dark. 🙂
Mine are in the oven as we speak. I used two Grands biscuits. I had the same problem with the center rolls not being cooked. So, I added an extra layer of foil and bumped up the temp. to 360. After about 10 minutes, I saw instant results from the uncooked ones!
Yep,,,woo hoo! 🙂
Your photos and this post compelled me to run to the store and make this recipe – it smelled so amazing baking in the oven but I have to say, in the interests of educating readers, that the result was so rich, that we really could not enjoy the final product. This is not meant as a smear on your recipe (I love your blog and you do a fantastic job!) but I think on Pillsbury products generally, they are overloaded with saturated fats and fake butter, I literally could not get down even one cheese biscuit. I eat very cleanly with minimal processed foods as a rule, and thought I would make this as a “cheat” but wow, it was just too processed and enriched, I honestly wish I could throw up what I did eat, not to mention the damage this type of processed food will wreak on my body – inside and out! – post-digestion.
Just a thought here for other readers who eat a clean diet and are tempted by the photos. 🙂
Yes, this could be a bit much if your body isn’t used to it..lol! 🙂
So now I MUST run to the store. Think I’ll add a sprinkle of italian seasoning to the butter and bake them in a ring pan since you mentioned the center needs the extra time baking. Just eliminate the center. No ring mold?? Just put a clean can, peas or corn type in the center maybe 2-3″ of water in the can so the center cooks evenly. Oh my, can almost taste this just thinking about it.
Making these tonight, cant wait to eat them!!!
Just when I was thinking (did you see the smoke) ,what am I going to make for dinner and I didn’t want to make a big dinner ,you posted this! I dream of cheese and this is perfect! Thank you so much!!! I love your blog !!
Will scale down for two people (one tube of bisciuts or dough mix), a mini bundt pan sounds great when I get one. Maybe a muffin tin or the slightly larger popover tin would allow for faster cooking and avoid doughy centers. For now maybe a glass loaf pan with a washed out tin can (from canned veggies) filled with some water, as Ruth Ann mentioned, might be best to serve only one or two people. Love all the variations and add-in’s mentioned in this comment section! Thank you for the recipe!
I put pepperonis In them
I made these tonight, they were great! It took a lot longer than 30 min to cook them thoroughly, but these are a winner in my book! I’m excited to play around with this recipe and do a breakfast version and a pizza version…maybe a garlic butter with white cheddar.
Gonna try them as cresent rolls with soup