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