Chili stuffed rolls – a comforting, crowd-pleasing snack that combines buttery biscuit dough with your favorite chili and melty cheese. Finish with a dollop of sour cream and a sprinkle of green onion for a warm, savory bite.
Chili Stuffed Rolls
These chili stuffed rolls come together quickly and make a fantastic snack, appetizer, or game-day treat. Using refrigerated biscuit dough keeps the process simple: flatten each biscuit, add a spoonful of chili and a little cheese, seal, and bake. Use canned chili, leftover homemade chili, or even white chicken chili for a different twist. Serve warm with sour cream, more shredded cheese, and sliced green onions.
Ingredients:
- 1 can (16 oz) refrigerated Pillsbury Grands Biscuits (or a similar large biscuit dough)
- 1 can (15 oz) chili, or about 1 to 1½ cups leftover homemade chili (choose hot or mild, with or without beans)
- ½ cup shredded cheddar or a cheddar blend (more if you prefer extra cheesiness)
- 3 green onions, thinly sliced
- ½ cup sour cream, for topping
Equipment
- Muffin tin
- Rolling pin or a flat surface to roll dough
- Spoon for filling
- Knife and cutting board for chopping green onions
Instructions:
1. Preheat the oven to 350°F (175°C). Lightly spray a muffin pan with non-stick spray.
2. Remove biscuit dough from the can. On a lightly floured or silicone surface, roll each biscuit into a flattened circle large enough to line a muffin cup.
3. Gently press each flattened biscuit into a muffin cup to form a little well. Spoon a small amount of chili into each dough-lined cup—don’t overfill, so you can seal the edges.
4. Sprinkle shredded cheese and diced green onion over the chili. Add as much cheese and onion as you like.
Optional Chili Toppings
- Diced purple or white onion
- Sliced olives
- Pico de gallo or salsa
- Sliced jalapeños for heat
- Sliced cherry tomatoes
- Crumbled cooked bacon
- Fresh cilantro
5. Pinch the dough together at the top to fully seal each stuffed roll. The buttery biscuit dough seals well and will hold the filling as it bakes.
6. Bake in the preheated oven for about 13–14 minutes. Check them at around 10 minutes. They’re done when the biscuit dough turns golden brown.
7. Remove the rolls from the oven and let them cool in the pan for about 5 minutes before transferring to a plate. Top each roll with a dollop of sour cream and a sprinkle of extra shredded cheese and green onion.
Recipe Tips
– Avoid overfilling each cup; leave room to seal the dough.
– If your chili is particularly runny, drain excess liquid or simmer to thicken before filling.
– For extra crispiness, brush the tops with melted butter before baking.
Serving Suggestions
Serve these rolls warm as a party appetizer, tailgate snack, or easy family dinner side. They pair well with a fresh salad, tortilla chips, or a bowl of extra chili for dipping. Leftovers reheat well in a 350°F oven for 8–10 minutes or in an air fryer for a few minutes until warmed through and crisp.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, arrange cooled rolls on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven until heated through.
Chili Stuffed Rolls
Prep Time: 13 minutes | Cook Time: 14 minutes | Cool Time: 5 minutes | Total Time: 32 minutes | Servings: 8 rolls
Equipment
- Muffin tin
- Rolling pin or flat surface
- Knife
- Spoon
Ingredients
- 16 oz can of Pillsbury Grands
- 15 oz can of chili (or homemade leftovers)
- 3 sliced green onions
- ½ cup shredded cheese
- ½ cup sour cream
Instructions
- Preheat oven to 350°F. Spray muffin pan with non-stick spray.
- Roll each biscuit flat and press into muffin cups.
- Spoon a small amount of chili into each cup.
- Top with shredded cheese and diced green onion.
- Pinch dough closed to seal each roll.
- Bake 13–14 minutes until golden. Check at 10 minutes.
- Cool 5 minutes, then top with sour cream and extra cheese/green onion.