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Cheesy Italian Pull-Apart Rolls

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These Cheesy Italian Pull-Apart Rolls are a delightful combination of gooey cheese and savory fillings, perfect for sharing. With a golden crust and an herb butter glaze, they make a fantastic addition to any meal or gathering.

Ingredients

Scale
  • For the Dough:
  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup warm water (about 110°F)
  • 2 tablespoons olive oil
  • For the Filling:
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • ½ cup sliced pepperoni
  • ½ cup diced bell peppers (red and green)
  • ½ cup sliced black olives
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon crushed red pepper flakes (optional)
  • For the Herb Butter Glaze:
  • ½ cup unsalted butter (1 stick)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 teaspoon garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. In a large mixing bowl, combine 3 ½ cups of all-purpose flour, 1 packet (2 ¼ teaspoons) of active dry yeast, 1 teaspoon of sugar, and 1 teaspoon of salt. Stir until well mixed. This forms the dry base for your dough.
  2. Gradually add in 1 cup of warm water (about 110°F) and 2 tablespoons of olive oil. Mix until a shaggy dough forms. The mixture should be somewhat sticky but not wet. If it feels too sticky, you may need to add a bit more flour.
  3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. You will know it’s ready when it springs back slightly when poked and feels soft to the touch.
  4. Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 30-45 minutes, or until it has doubled in size. Look for it to puff up noticeably; this is a crucial step to ensure a light, airy texture.
  5. Meanwhile, prepare the filling by combining 1 cup of shredded mozzarella, 1 cup of shredded provolone, ½ cup of sliced pepperoni, ½ cup of diced bell peppers, ½ cup of sliced black olives, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and ½ teaspoon of crushed red pepper flakes (if using) in a bowl. Mix well to combine.
  6. Once the dough has risen, punch it down gently to release the air. Roll it out into a large rectangle, about 12×18 inches, on a floured surface. Aim for an even thickness to ensure uniform baking.
  7. Spread the filling mixture evenly over the rolled-out dough, leaving a small border around the edges. This prevents the filling from spilling out while baking.
  8. Starting from one long edge, roll the dough tightly into a log shape. Pinch the seams to seal and tuck the ends under. Place the log seam-side down on a greased baking sheet or lined with parchment paper.
  9. Preheat your oven to 375°F (190°C). While the oven heats, let the rolled dough rest for about 15 minutes, covered with a cloth. This helps the dough rise a little further.
  10. For the herb butter glaze, melt ½ cup of unsalted butter in a small saucepan. Stir in 2 tablespoons of finely chopped parsley, 1 tablespoon of finely chopped basil, 1 teaspoon of minced garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
  11. Brush the herb butter glaze generously over the rolled dough. This not only adds flavor but helps achieve a beautiful golden crust.
  12. Bake in the preheated oven for 25-30 minutes, or until golden brown on top. The rolls should sound hollow when tapped. Avoid over-baking to prevent dryness.
  13. Once baked, let the rolls cool slightly before pulling them apart. Serve warm, and enjoy the melty, cheesy goodness!

Nutrition

Keywords: Ensure your yeast is fresh for the best rise. Use a pizza stone for even heat and a crispy crust. Avoid overstuffing the rolls to prevent a messy bake.

Find it online: https://mamablueberry.com/cheesy-herb-glazed-italian-pull-apart-rolls/