Dinner just got way tastier with these cheese stuffed Garlic Knots. Thawed Rhodes Texas Rolls are stuffed with two cheeses, rolled and tied into knots to make these delicious and super simple rolls. 

This post is sponsored by Rhodes Bake-N-Serv. All thoughts and opinions are my own. For more information, please read my disclosure policy. 

I combined two of my favorite ingredients (cheese and bread, duh) and one of my favorite companies to make these ridiculously good cheesy Garlic Knots. 

Thanksgiving is less than a month away which means it’s planning time. I’m teaming up with Rhodes Bake-N-Serv to bring you a crowd pleasing roll perfect for turkey day.

Are you hosting a holiday dinner this year? If you are I know you need some easy recipes to keep the holiday as chill as possible and that’s where these garlic knots come in. They are very fancy but will only take you minutes to make. That’s a holiday win right there.

Rolls. The Most Important Part of the Meal?

For a bread lover like me, yes they are totally the most important part of the meal. What else will you sop up the extra gravy with?! Come at me.

I know that rolls can be a big stressor for people too. You definitely don’t want to be the one to mess up the rolls on the holidays (trust me, I’ve been there). Is the yeast good? Did you plan enough time? With these fool-proof rolls those thoughts won’t ever have to cross your mind.

The recipe starts with thawed Rhodes Texas rolls. These are a larger version of the traditional yeast Rhodes dinner rolls. I wanted to go big for a few reasons. First, you need lots of room for the cheesy stuffed goodness. Second, it’s the holidays and we’re living it up. 

You can feel good about taking a shortcut with Rhodes too since they are non-GMO, made in the USA and don’t contain any preservatives. 

Step By Step Tutorial

To start these tasty little knots you first need to thaw and rise the Texas rolls. There are two different thawing methods included on the back of the packaging. A long, overnight refrigerator thaw and a regular 3 to 5 hour option. 

I love using the refrigerator method for holidays since it’ll give one less thing to think about on the day of the big meal. When you wake up, they’ll be ready to prepare.

Once thawed and risen, flatten out the dough into a disc and sprinkle with shredded cheddar and mozzarella cheese. So much cheesy goodness.


Then fold the dough over and pinch the dough to seal the seams. Now roll that glorious cheesy carb pocket into a 12 inch rope. 


And tie the dough into a knot. Then admire your handiwork. You know that’s going to be good. 

Place the knots a few inches apart on an ungreased baking sheet and brush them with a mixture of melted butter, minced garlic and dried parsley. Then they go into the oven until golden and melted.

When the garlic knots come out of the oven they get another hearty brush of the butter mixture. Serve them right away while they are at their maximum cheese pull capacity.

This post is sponsored by Rhodes Bake-N-Serv. All thoughts and opinions are 100% my own.

Check out Julia’s Simply Southern for more recipe inspiration.