Chili Cheese Rolls

Submitted by teresas

"This is a recipe out of my step-father's sister's family cookbook...it sounds easy and yummy...Use the chili of your choice...prep time doesn't include thawing time...I finally made these...make sure and use a thick/chunky chili...otherwise the liquid will spill out...hubby kept wanting to eat more and more of these things...=)"

 

• Ready In: 35mins
• Ingredients: 4
• Yields: 12 rols
• Serves: 12

ingredients

• 24 Rhodes frozen rolls
• 1 (15 ounce) chili, canned
• 1⁄2 lb cheddar cheese
• 1⁄2 cup cheddar cheese, shredded

directions

1. Thaw rolls.
2. Preheat oven to 350°F.
3. Press 2 rolls together to make a 5 inch circle.
4. Cut cheese into 12 1-inch cubes.
5. In center of each circle place 1 cube of cheese and 2 Tbls of chili.
6. Pull all edges to the top and pinch together; place in sprayed muffin pan.
7. Sprinkle with shredded cheese, cover, let rise 15 minutes.
8. Bake for 20 minutes.

Reviews

[weekend cooker]

Made this as written, and served my southwest spaghetti recipe. If you like cheesy rolls, this is the one to try. Pleased with the outcome. Made for PRMR.

 

[Susie D]

The hardest thing about this recipe is thawing the dough. I used a chunky homemade chili (no beans) already in the freezer instead of canned. Using two rolls was required to form the 5' circle & even then requires stretching. The finished product is well stuffed and oozes cheese. Who doesn't like gooey cheese? Additional ingredients would only be limited by imagination & family preferences. I'd like to try fresh jalapeno or cilantro next time. Thank you for sharing the recipe! Made for Spring 2012 Pick A Chef.