Pull-apart cheese rolls made by spreading three flour tortillas with garlic-herb butter, rolling them into one log, and baking the slices upright in a muffin mold at 180°C (350°F). Overlapping the buttered tortillas into a single strip is the trick: it makes one long roll, so every slice holds tight instead of unwinding in the oven. Spread the butter right to the edges so the outer layer crisps rather than drying out. Mozzarella melts inside while a little extra on top browns; they are done when the tops turn golden and the cheese bubbles at the edges. Serve warm, while the layers still pull apart.
Instructions
- 1
If needed, soften the butter quickly by warming a bowl with boiling water, pouring the water out, and covering the butter with the warm bowl.
- 2
Mix softened butter with crushed garlic, garlic powder, paprika, dried parsley, and a pinch of salt into a smooth spread.
- 3
Spread the garlic butter over one side of each tortilla, all the way to the edges.
- 4
Overlap the tortillas into one long strip.
- 5
Shred the mozzarella and sprinkle it evenly across the tortilla strip.
- 6
Roll into a log and slice into thick 4–5 cm pieces.
- 7
Place the rolls into a fitting silicone muffin mold, top with a little extra mozzarella, and bake at 180°C (350°F) until golden and melty.
15:00
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Frequently Asked Questions
What tortillas work best?
Soft flour tortillas (8–10 inch) roll without cracking — warm them slightly if stiff. Corn tortillas tend to split, so stick with flour for clean pinwheels.
How do I soften butter quickly?
Fill a bowl with boiling water, tip it out, then upturn the warm bowl over the butter for a few minutes. It turns spreadable without melting into oil.
Can I make them ahead?
Assemble and slice the rolls, then refrigerate raw up to a day and bake fresh so they are hot and melty. Baked leftovers re-crisp in a 180°C oven or air fryer.