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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
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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Ingredients:
- Refrigerated Pillsbury Grands Biscuits -Southern Homestyle Butter Tastin’ is great!
- Chili – pick your favorite kind. Hot, mild, with or without beans will work.
- Shredded Cheese – cheddar or a cheddar blend
- Green Onions
- Sour Cream
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.
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.
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
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.
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!
More Snacks and Appetizers
Chili Stuffed Rolls
Chili Stuffed 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!
