- 10 frozen dinner rolls
- 1 1/4 cup shredded mozzarella (not fresh)
- 8 oz cream cheese
- 1/2 cup plus 2 tbsp parmesan, grated
- 1/2 cup ricotta
- 3 tbsp pesto
- 2 tsp garlic, minced
- 1 tsp Cattleman’s Grill Tuscan Steak Seasoning
- 1/2 cup unsalted butter
Place the frozen rolls around the perimeter of a greased Lodge Logic 12” cast iron skillet. Place a bowl upside down in the center of the skillet, to keep the rolls from proofing into the center. Spray a sheet of plastic wrap with pan spray and cover the rolls. Allow the rolls to rise until doubled in size.
Preheat your Yoder Smokers YS640 pellet grill to 400ºF. Combine one cup of mozzarella, the cream cheese, one half cup parmesan, the ricotta, pesto, garlic and Cattleman’s Grill Tuscan Steak Seasoning in a bowl and mix well. Reserve the 1/4 cup mozzarella and two tablespoons parmesan. Place the cheese mixture in the center of the skillet. Melt the butter and brush over the rolls. Sprinkle the reserved mozzarella and parmesan over the rolls and cheese mixture.
Bake until the rolls are golden brown and the cheese is bubbling, about 40 minutes.
