Chili Stuffed Rolls

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Chili stuffed rolls – prepare to make your tastebuds happy! Buttery biscuits surrounding chili and cheese, topped with sour cream and green onions.

Chili stuffed rolls! Buttery biscuits surrounding chili and cheese, topped with sour cream and green onions.

Chili Stuffed Rolls

This quick snack or appetizer recipe comes together in a snap. You can use your favorite pre-made chili, with or without beans. Or, you can use your leftover homemade chili too! Red or even white chicken chili is delicious when stuffed into these cheesy and buttery biscuits!

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Chili stuffed rolls! Buttery biscuits surrounding chili and cheese, topped with sour cream and green onions.

Ingredients:

  1. Refrigerated Pillsbury Grands Biscuits -Southern Homestyle Butter Tastin’ is great!
  2. Chili – pick your favorite kind. Hot, mild, with or without beans will work.
  3. Shredded Cheese – cheddar or a cheddar blend
  4. Green Onions
  5. Sour Cream
Roll out biscuits until flat

Instructions:

Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray. Remove the biscuit dough from the can and roll individual dough pieces out flat and thin.

Placed rolled out biscuits into muffin tin

Place the flattened dough inside the muffin tin. Spoon a small amount of your favorite canned or leftover homemade chili into each dough well.

Recipe Tip

Don’t overflow the muffin tin with too much chili because you will need to be able to seal the dough shut.

Add chili to the muffin tin

Next, sprinkle shredded cheese and diced green onion on top. Use as much or as little as you want!

Optional Chili Toppings

  • Diced purple onion
  • Diced white onion
  • Sliced olives
  • Pico de Gallo
  • Sliced jalapenos
  • Sliced cherry tomatoes
  • Crumbled bacon
  • Cilantro
Sprinkle cheese and green onion on top

Pinch the dough together along the top to seal each stuffed roll. Because the biscuit dough is nice and buttery, the seal will stay together as it bakes.

Pinch and seal the dough at the top

Placed the chili-stuffed rolls into the oven and bake them for about 13-14 minutes. I recommend checking on them at around 10 minutes. They are done when the dough turns golden brown. Top with a dollop of sour cream, and more shredded cheese and green onion!

Buttery biscuit filled with chili cheese!
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Chili stuffed rolls! Buttery biscuits surrounding chili and cheese, topped with sour cream and green onions.

More Snacks and Appetizers

Chili Stuffed Rolls

Chili Stuffed Rolls

Chili stuffed rolls! Buttery biscuits surrounding chili and cheese, topped with sour cream and green onions.
Prep Time: 13 minutes
Cook Time: 14 minutes
Cool time: 5 minutes
Total Time: 32 minutes
Servings: 8 rolls

Equipment

  • Muffin tin
  • Silicon mat, cutting board, or flat surface
  • Rolling Pin
  • Knife
  • spoon

Ingredients 

  • 16 ounce can of Pillsbury Grands
  • 15 ounce can of your favorite chili (or homemade chili leftovers)
  • 3 sliced green onion
  • ½ cup shredded cheese (or more, if desired)
  • ½ cup sour cream

Instructions 

  • Preheat oven to 350℉
  • Spray a muffin pan with non-stick spray.
  • Remove the biscuit dough from the can and roll individual dough pieces out flat and thin.
  • Place the flattened dough inside the muffin tin.
  • Spoon a small amount of chili into each dough well.
  • Sprinkle shredded cheese and diced green onion on top.
  • Pinch the dough together along the top to seal each stuffed roll.
  • Placed the chili-stuffed rolls into the oven and bake them for about 13-14 minutes. Check on them at around 10 minutes.
  • They are done when the dough turns golden brown.
  • Let them cool for 5 minutes.
  • Top with a dollop of sour cream, and more shredded cheese and green onion!

Additional Info


Kelly Dixon

The Blogette is a comfort food website designed to inspire you with easy recipes that are classic, simple, and delicious whether you’re cooking for yourself, family, or friends!


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