Chili stuffed rolls – a crowd-pleasing snack. Buttery biscuits filled with chili and cheese, finished with sour cream and green onions.
Chili Stuffed Rolls
These easy stuffed rolls come together fast and make a great appetizer, party snack, or quick meal. Use your favorite canned chili (with or without beans), leftover homemade chili, or try them with red or white chicken chili. The combination of warm chili, melty cheese, and buttery biscuit is simple and satisfying.
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Ingredients:
- Refrigerated Pillsbury Grands Biscuits (Southern Homestyle Butter Tastin’ works well)
- Chili – your favorite canned or leftover homemade chili (hot or mild, with or without beans)
- Shredded cheese – cheddar or a cheddar blend
- Green onions, sliced
- Sour cream for topping
Instructions:
Preheat the oven to 350°F (175°C). Lightly spray a muffin pan with non-stick spray. Remove each biscuit from the can and roll it out flat and thin on a lightly floured surface or silicone mat.
Press each flattened biscuit into a muffin cup, forming a little well. Spoon a small amount of chili into each dough-lined cup—don’t overfill so you can seal the dough.
Recipe Tip
Keep the chili portion modest so the biscuit edges can be pinched together to seal each roll before baking.
Top each scoop of chili with shredded cheese and a bit of diced green onion. Add as much cheese and onion as you like for flavor.
Optional Chili Toppings
- Diced purple or white onion
- Sliced olives
- Pico de gallo or fresh salsa
- Sliced jalapeños or pickled jalapeños
- Sliced cherry tomatoes
- Crumbled bacon
- Fresh cilantro
Pinch the biscuit edges together over the filling to seal each roll. The buttery dough seals well and will hold the filling as it bakes.
Bake the stuffed rolls in the preheated oven for about 13–14 minutes. Begin checking at around 10 minutes; they are done when the biscuit dough is golden brown. Let the rolls cool for about 5 minutes before serving.
Serve warm with a dollop of sour cream and extra shredded cheese and green onions on top. These are perfect for game day, gatherings, or a quick savory snack.
More Snacks and Appetizers
Meatloaf Muffins
Baked Turkey and Cheese Rolls
Slow Cooker Dr. Pepper Pulled Pork
Taco Bell Gordita Ring
Chili Stuffed Rolls
Chili Stuffed Rolls
Equipment
- Muffin tin
- Silicone mat, cutting board, or flat surface
- Rolling pin
- Knife
- Spoon
Ingredients
- 16 ounce can of Pillsbury Grands
- 15 ounce can of your favorite chili (or homemade chili leftovers)
- 3 sliced green onion
- ½ cup shredded cheese (or more, if desired)
- ½ cup sour cream
Instructions
- Preheat oven to 350℉.
- Spray a muffin pan with non-stick spray.
- Remove the biscuit dough from the can and roll each piece out flat and thin.
- Place the flattened dough inside the muffin tin.
- Spoon a small amount of chili into each dough well.
- Sprinkle shredded cheese and diced green onion on top.
- Pinch the dough together along the top to seal each stuffed roll.
- Bake the chili-stuffed rolls for about 13–14 minutes, checking around 10 minutes.
- They are done when the dough turns golden brown.
- Let cool for 5 minutes, then top with sour cream, extra shredded cheese, and green onion.