Description
Sweet and savory Hawaiian rolls are stuffed with herby garlic butter and baked around a creamy, bubbling cheesy dip—perfect for sharing at any gathering.
Ingredients
- 12 Hawaiian rolls (in a cluster)
- 1/2 cup unsalted butter, melted
- 4 cloves fresh garlic, minced
- 1 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish large enough to hold the roll cluster.
- In a bowl, combine cream cheese, mayonnaise, mozzarella, Parmesan, parsley, salt and pepper until smooth and creamy.
- Cut a circle out of the center of the roll cluster (leave an outer border intact) and gently hollow it to form a cavity.
- Fill the cavity with the cheesy mixture, spreading evenly.
- In a small saucepan, melt butter with garlic and Italian seasoning over low heat for about 1 minute until fragrant.
- Brush garlic butter over the tops and sides of the rolls.
- Bake for 18–22 minutes, until rolls are golden and cheese is bubbling.
- Garnish with extra parsley and Parmesan, then serve hot, pulling rolls apart to dip into the cheesy center.
Notes
- Garnish with chopped parsley or chives, and optionally red pepper flakes for heat.
- Pair with crisp salads, roasted veggies, or tangy coleslaw to balance the richness.
- Arrange the rolls in a ring in a cast-iron skillet or bread bowl for a rustic presentation.
- Assemble ahead and refrigerate (covered) up to one day before baking.
- Store leftovers in an airtight container in the fridge for up to two days; reheat at 325°F for 12–15 minutes.
- Freeze unbaked assembled dish (wrapped) for make-ahead convenience; thaw overnight and bake normally.
- Customize the cheese blend—cheddar, pepper jack, or fontina all work beautifully.
