So you know the classic dinner rolls that are so so good? I've made them easier to make with added nutrients! These veggie bread garlic cheese bombs are delicious and quick to whip up. These are perfect for this time of year for sure. Feel free to click the jump to recipe button to start cooking this 20 minute recipe.
Dinner Rolls have all the carbohydrates, why not add some nutrition? My kids eat carbohydrates all the time, so I decided to make it a little more interesting. I'm pretty sure my kids can eat a dozen of these in one sitting. I added some cheese for protein and some vegetables for vitamins. I also made this easier by using store bought dough. Why bake for 20-25 minutes when you can finish everything in 12 right?
This veggie bread is easy enough to make in 15 minutes and is a mom win with the added ingredients. You can also make it more grown up by serving some balsamic vinegar and olive oil next to it for entertaining. Dips are always a hit with this as well like marinara.
Why You'll Love These Garlic Cheese Bombs
- Cheesy - The cheese make this veggie bread that much tastier. It also adds some protein to a traditional bread roll.
- Veggie Packed - I've added spinach to this recipe. Spinach is an excellent source of Vitamin A, Vitamin B6, Vitamin E, calcium and much more. Artichokes pack a healthy punch too! It's a good source of folate, fiber and vitamins c and K, and folate. It ranks high in the antioxidant list too!
How to Make Veggie Bread Rolls
Start preheating the oven to 400F and line a baking sheet with non-stick cooking spray. Prepare your ingredients.
Next, separate each biscuit and make a little well for into each one.
Place 2 baby mozzarella balls and about a teaspoon each of the chopped spinach, artichokes and parmesan into the center well.
Now for the fun part! Pinch the sides around to enclose the fillings and place balls seam down on the baking sheet.
Now you'll want to create your wash to add on your rolls. In a small bowl combine the melted butter, garlic salt and Italian seasoning. Brush the butter mixture along the balls.
Finally, you'll want to bake them for 12-13 minutes until golden brown, let cool and serve warm. These are perfect for a snack board of fruit and veggies.
- Want a cheesier bread? Use cheddar cheese for the ultimate cheese pull. I used mozzarella here since I had some on hand, but both will work great!
- Have a picky eater? You can chop the artichoke very finely and omit the spinach if they are sensitive to color.
- Feel free to use your favorite bread recipe if you want to do this from scratch.
- These would also taste grade with some olive oil and balsamic vinegar.
- Not a fan of artichoke? Grated zucchini will work great. Just make sure you remove all the moisture out.
- Can you freeze these?
- This recipe is best fresh. They can however be frozen for up to 2 months.
- How long will it keep in the fridge?
- You can place them in a plastic wrap and microwave for a few seconds.
- How do I reheat this if frozen?
- Can be reheated in microwaved or oven at 350F for 10-12 minutes.
- 1 can 8ct Biscuits
- 8 oz Baby Mozzarella Balls can sub cut cheese sticks or cut a big mozz ball
- ¼ cup Marinaded Artichokes chopped
- ¼ cup Spinach chopped
- ¼ cup Parmesan Cheese shredded
- 3 Tbs Butter melted
- 1 Tsp Garlic Salt
- 1 Tsp Italian Seasoning
- Start preheating the oven to 400F and line a baking sheet with non-stick cooking spray.
- Separate each biscuit and make a little well for into each one.
- Place 2 baby mozzarella balls and about a teaspoon each of the chopped spinach, artichokes and parmesan into the center well.
- Pinch the sides around to enclose the fillings and place balls seam down on the baking sheet.
- In a small bowl combine the melted butter, garlic salt and Italian seasoning. Brush the butter mixture along the balls.
- Bake for 12-13 minutes, let cool and serve warm.