Garlic bread rolls: spread tortillas with garlic-herb butter, stack with mozzarella, roll into a tight log, slice into rounds and stand them up to bake at 200°C until the cheese bubbles and the edges crisp.
Instructions
- 1
Combine the softened butter with grated garlic, garlic powder, paprika, dried parsley and a pinch of salt into a smooth, garlicky spread.
- 2
Spread the garlic butter over all three tortillas. Sprinkle shredded mozzarella generously on top of each.
- 3
Stack the three tortillas, then roll them together into a tight log. Slice the log into thick rounds — each one is a mini pinwheel.
- 4
Stand the rounds upright on a parchment-lined tray. Top with the extra 50 g of mozzarella.
- 5
Bake at 200°C / 400°F for 12–15 minutes until the cheese is bubbling and the tortilla edges crisp up.
15:00
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Frequently Asked Questions
How are these different from the muffin-mold tortilla rolls?
Same idea, different shape: here the rounds stand upright on a tray and bake hotter at 200°C for crisp, bubbly edges, rather than nestling in a muffin mold. Both are pull-apart cheesy.
Can I add fillings?
Yes — a little pepperoni, ham or fresh herbs roll in nicely. Keep it light so the rounds still hold their spiral and the cheese stays the star.
How do I keep them crisp?
Bake on parchment at 200°C until the edges are deep golden, and eat fresh. Re-crisp leftovers in the oven or air fryer, not the microwave.