Garlic cheese tortilla rolls: spread tortillas with garlic-herb butter, layer with mozzarella, roll into a log, slice into thick pinwheels and bake in a muffin mold at 180°C until golden, gooey and 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.