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Garlic Butter Broccoli Rolls

Warm, buttery spirals of dough filled with garlicky broccoli and gooey cheese — these Garlic Butter Broccoli Rolls are comfort food with a nimble, homey twist. They’re easy to make for weeknight dinners, party trays, or a cozy snack, and the garlicky butter finish keeps every bite irresistibly aromatic. If you love rich, garlic-forward sides, you might also enjoy this creamy one-pot beef pasta with garlic butter for another satisfying meal.

Why make this recipe

They’re fast to assemble and impressive to serve — great when you want something that looks homemade without hours of work.
The combination of tender broccoli, two kinds of cheese, and garlic butter is both familiar and elevated.
Versatile: serve them as an appetizer, side, or light main; they travel and reheat well.

Step-by-Step Guide to Making Garlic Butter Broccoli Rolls

Ingredients

1 pound pizza dough or puff pastry, thawed if frozen
1 ½ cups finely chopped broccoli florets (lightly steamed or blanched)
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon dried Italian herbs (or a mix of oregano and basil)
¼ teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
1 egg, beaten (for egg wash)
Fresh parsley, chopped, for garnish

Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper so the rolls don’t stick and cleanup is simple.
Steam the broccoli until just tender — about 3–4 minutes for small florets — then drain and pat dry. Finely chop the broccoli so it sits well inside the rolls and doesn’t create large wet pockets.
In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook gently for about 1–2 minutes until fragrant but not browned. Remove from heat to keep the garlic mellow and buttery.
Roll out the pizza dough or puff pastry on a lightly floured surface into a rectangle roughly 12 x 9 inches (adjust to what your dough yields). Brush the entire surface evenly with about two-thirds of the garlic butter — this will flavor the dough and help the filling adhere.
Evenly sprinkle the chopped broccoli across the dough, leaving a small border along one long edge. Scatter the shredded mozzarella and grated Parmesan over the broccoli, then sprinkle the dried Italian herbs, crushed red pepper flakes if using, and a pinch of salt and black pepper to taste.
Carefully roll the dough into a tight log starting from the long edge with filling, pressing gently so you have a compact spiral. Pinch the seam to seal. Using a sharp knife, slice the log into rounds about 1 to 1¼ inches thick. If you prefer larger rolls, slice thicker; for bite-sized appetizers, make them slimmer.
Place the rounds cut-side up on the prepared baking sheet, leaving space for them to puff and brown. Brush the tops with the beaten egg to get a glossy, golden finish. Bake for 20–25 minutes, or until the rolls are puffed, set, and golden brown on top.
As soon as they come out of the oven, brush the tops with the remaining garlic butter for an extra hit of flavor and shine. Garnish with chopped fresh parsley and serve warm — these are best enjoyed fresh from the oven when the cheese is melty and the butter is fragrant.

Why these steps matter

Steaming and finely chopping the broccoli reduces moisture and ensures the rolls don’t become soggy, while still keeping bright green color and fresh flavor.
Brushing with garlic butter before and after baking layers the garlic flavor and keeps the rolls glossy and indulgent.
Egg wash promotes even browning and attractive presentation — helpful if serving these at a gathering.

Best Way to Store Garlic Butter Broccoli Rolls

Refrigerator: Store leftover rolls in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Freeze individually wrapped rolls for up to 2 months at 0°F (-18°C). Thaw overnight in the fridge before reheating.
Reheating tip: Reheat in a 350°F (175°C) oven for 8–12 minutes from chilled (longer if frozen) to refresh the crust and melt the filling.

Serving Suggestions for Garlic Butter Broccoli Rolls

As an appetizer, serve with a small bowl of marinara or a tangy yogurt-dill dip for contrast.
For a light meal, pair with a crisp green salad dressed with lemon vinaigrette and a bowl of roasted tomato soup.
On a brunch buffet, arrange rolls alongside scrambled eggs, smoked salmon, and pickled vegetables — the garlicky rolls add a savory, cheesy counterpoint.
For family dinners, serve 2–3 rolls per person with roasted chicken or a simple pasta tossed with olive oil and herbs.

Tips to make Garlic Butter Broccoli Rolls
Q: How do I keep the rolls from getting soggy?
A: Steam the broccoli briefly and dry it thoroughly before chopping. Removing excess moisture is the single most effective step to avoid sogginess.

Q: Can I make these ahead?
A: Yes — prepare and assemble the rolls, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking.

Q: What if I don’t have an egg for wash?
A: Brush with melted butter or milk for some browning, though egg wash gives the glossiest finish.

Variations

Spinach and Ricotta: Replace the broccoli with 1½ cups cooked, squeezed-dry spinach mixed with 1 cup ricotta and ½ cup mozzarella. This variation gives a creamier texture and a milder flavor profile.
Spicy Italian: Swap mozzarella for provolone, add finely chopped pepperoni or salami, and increase crushed red pepper flakes to ½ teaspoon for a bolder, meaty roll.

A few notes on ingredient swaps
If you only have puff pastry, your rolls will be flakier and slightly lighter; pizza dough gives a chewier, breadier spiral. Both work well — choose based on the texture you’re after.

Troubleshooting and deeper technique

If your dough resists rolling, let it rest at room temperature for 10 minutes to relax the gluten (pizza dough) or keep puff pastry chilled but workable.
To prevent the bottom from overbrowning before the top is done, bake on the middle rack and rotate the sheet halfway through. If the bottoms brown too quickly, place the pan on a second baking sheet for added insulation.
If your filling is too loose, fold the filling into a slightly thicker dough or chill the rolled log for 15 minutes before slicing; this firms up the log and gives neater slices.

Why make this recipe (expanded)
If you’re looking for a snack that bridges the gap between comfort food and a vegetable-forward dish, these rolls do it elegantly: they hide a generous serving of broccoli within a cheesy, buttery package that even skeptical eaters tend to love. They’re also forgiving — you can scale quantities, swap dough types, and tweak seasonings easily, making them an ideal canvas for pantry improvisation.

How to scale and time for larger batches

Double or triple the recipe to feed a crowd. Use multiple baking sheets and stagger baking times, or bake in batches so each pan has even oven space.
For parties, consider assembling rolls ahead and freezing them on the sheet until firm; then store in a large airtight container and bake from frozen, adding 5–10 minutes to baking time.

Nutrition and portioning
A single roll is substantial; plan 2–4 per person depending on whether the rolls are served as an appetizer or main component. Broccoli increases fiber and vitamin content, while the cheeses and butter raise calories and fat — balancing with bright salads and vegetable sides keeps meals rounded.

Make-ahead and transport tips

To transport to a potluck, bake rolls until just shy of golden (about 15–18 minutes), cool, and finish baking once onsite. This keeps them fresh and prevents overbrowning during travel.
For frozen storage, cool completely, freeze on a tray, then move to a sealed container or bag. Reheat directly from frozen in a preheated oven at 375°F (190°C) for 18–25 minutes.

FAQs
Q: Can I use frozen broccoli?
A: Yes — thaw it, steam or sauté briefly, and press out as much moisture as possible before chopping and using.

How long will they keep after baking?
They’ll stay good for 3–4 days in the refrigerator when stored in an airtight container; reheat in the oven to crisp them up.

Q: Are these vegetarian?
A: Yes, as written the recipe is vegetarian (not vegan) because it contains dairy. To make vegan, use a plant-based buttery spread, vegan cheeses, and an aquafaba or non-dairy milk wash in place of egg.

Safety and allergy notes
If serving to guests with dairy allergies, be clear that the recipe contains butter and cheeses. For gluten-free needs, use a gluten-free pizza dough alternative or make a corn- or rice-flour-based savory pastry, though texture will vary.

Hosting ideas and pairings

For game-day spreads, pair rolls with sausage-stuffed mushrooms, a charcuterie board, and a tangy mustard or aioli for dipping.
For a cozy weeknight, set out a simple green salad and a pot of tomato soup; the rolls are perfect for dunking and make the meal feel homey.

Final presentation tips

Brush with extra garlic butter and sprinkle chopped parsley or flaky sea salt just before serving for color and brightness.
For a party, arrange rolls on a wooden board with small bowls of dipping sauces (marinara, garlic cream, or pesto) for an inviting display.

Conclusion

These Garlic Butter Broccoli Rolls are a dependable, crowd-pleasing recipe that balances comfort and greens in every bite. For another garlic-buttered broccoli take inspired by simple ingredients, see Poppy’s Perfect Garlic Butter Broccoli for a vibrant side. If you’d like a richer, casserole-esque broccoli offering with creative crunchy accents, explore the recipe for Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels for serving inspiration and variations.