Garlic Butter Cheese Bread Roll-Ups (Print-Friendly Version)
Flattened sandwich bread wraps mozzarella and cheddar into eight baked rolls. Parmesan goes into the garlic-butter coating so every listed cheese has a clear use. Bake seam-side down and let the hot cheese settle before serving.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Rollups
01 -
8 slices white or whole wheat sandwich bread, crusts removed
02 -
1 cup shredded mozzarella cheese
03 -
1/2 cup shredded cheddar cheese
04 -
2 tbsp grated Parmesan cheese
→ Garlic Butter
05 -
4 tbsp unsalted butter, melted
06 -
2 cloves garlic, minced
07 -
1/2 tsp garlic powder
08 -
1 tbsp chopped fresh parsley or 1 tsp dried parsley
09 -
1/4 tsp salt
→ Optional Dipping Sauces
10 -
Marinara sauce
11 -
Garlic herb sauce
12 -
Ranch dressing
13 -
Spicy ketchup
# How to Make It:
01 -
Heat the oven to 375°F and line a baking sheet. Remove bread crusts and flatten each slice gently.
02 -
Divide mozzarella and cheddar into eight portions. Place a portion near one edge of each bread slice.
03 -
Roll firmly without tearing and place seam-side down. Mix melted butter with Parmesan, minced garlic, garlic powder, parsley and salt.
04 -
Stir thoroughly so the cheese and herbs are distributed. Brush the coating over the eight rolls.
05 -
Leave space between them on the tray. Bake about twelve to fifteen minutes until golden and the filling is hot and melted.
06 -
Let stand briefly because melted cheese can burn. Serve with one or more optional dipping sauces.
# Extra Suggestions:
01 -
Use soft, fresh sandwich slices with crusts removed. These rollups use flattened sandwich bread, not raw crescent or pizza dough. Remove crusts and flatten each slice gently before adding cheese. Divide both shredded cheeses into eight portions to avoid overfilling the first rolls. Keep the seam underneath when transferring to the tray. Stir the garlic-butter mixture between brushing each roll because Parmesan and herbs settle to the bottom. Leave a little room around each roll for the bread surface to brown. Rest before serving: melted cheese can be much hotter than the toasted outside. Keep dipping sauces separate so the bread does not become soggy.