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

Chili Stuffed Rolls

Chili stuffed rolls! Buttery biscuits surrounding chili and cheese, topped with sour cream and green onions.
Servings: 8 rolls
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 13 minutes
Cook Time 14 minutes
Cool time 5 minutes
Total Time 32 minutes

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!