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You all are going to freak out about today’s post! Who doesn’t love grilled cheese & tomato soup?! This is my newest creation for the Rhodes Blog. Stuffed Grilled Cheese Rolls are crispy on the top & ooey gooey, melty cheesy in the center. It’s the perfect dipper for your soup dinner & could not be simpler to make! Your kids will love this one!

 

Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.

 

Stuffed Grilled Cheese Rolls

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 12 servings

Ingredients

  • 12 Rhodes Dinner or Texas Rolls, thawed
  • Velveeta Melt'n Dip

Instructions

  1. Cut twelve, 1½" cubes of Velveeta/Melt'n Dip. You may substitute your favorite cheddar cheese.
  2. Flatten a roll & wrap a cube of cheese in the center. Pinch the roll dough together to make a good seal. Repeat with the remaining rolls.
  3. Place in a greased 8x8" square dish seam down.
  4. Cover with plastic wrap that has been greased with pan spray. Allow the rolls to rise.
  5. Next brush 2 tablespoons of butter over & in-between any cracks of the rolls. This creates that crisp of the "grilled cheese.”
  6. Bake at 350 F for 15-20 minutes or until the rolls have browned.
  7. Pull rolls apart & enjoy with hot soup!

Recipe Notes

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