I made these for the first time because I had leftover dinner rolls going a bit stale and a container of sun-dried tomatoes I kept meaning to use. That was maybe eight months ago and now I make them on purpose, specifically, as a thing I want to eat. That’s how good they are.
The whole thing comes together in under 30 minutes and the toaster oven does something to the outside of the roll that a regular oven just doesn’t quite replicate — that focused direct heat turns the crust genuinely crispy while the inside stays soft and the mozzarella goes completely molten. You’ll want a toaster oven with a broil setting if you can swing it, because that last 90-second broil is what takes the crust from golden to properly crunchy.
The basil butter is the part people always ask about. It sounds simple because it is — softened butter, raw garlic, fresh basil, a little olive oil — but it soaks into every crevice as the rolls bake and you end up with something that tastes way more involved than it actually was. I use the oil from the sun-dried tomato jar, which carries all that good tomato flavor. A little detail that makes a difference. For best results, use a toaster oven baking pan with a rack so heat circulates underneath and you don’t get a soggy bottom.
These work as an appetizer, a side for soup, or honestly just dinner if you’re not particularly apologetic about that sort of thing. I’m not.
Toaster Oven Crispy Mozzarella and Sun-Dried Tomato Stuffed Bread Rolls with Basil Butter
Soft bread rolls stuffed with melty mozzarella and tangy sun-dried tomatoes, brushed with garlic basil butter and toasted until golden and crispy in the toaster oven.
Ingredients
Rolls
Basil Butter
Instructions
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Preheat your toaster oven to 375°F on the bake setting. Line the toaster oven tray with foil — cleanup is a nightmare otherwise because mozzarella absolutely will drip.
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Mix the softened butter with the garlic, fresh basil, flaky salt, and olive oil in a small bowl. Stir it well. Taste it. It should be aggressively garlicky and that's exactly right.
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Using a sharp serrated knife, cut a deep pocket into each roll — slice down from the top almost all the way through without cutting it completely in half. You want a hinge, not two separate pieces.
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Stuff each roll generously with torn mozzarella chunks and chopped sun-dried tomatoes. Don't be shy here. Press them in. Add a pinch of black pepper and red pepper flakes if you're using them.
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Spread or brush the basil butter all over the outside of each roll — top, sides, and down into the opening. Really get it in there.
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Place rolls on the prepared tray, stuffed side facing up. Bake for 15 to 18 minutes until the outside is deep golden and crispy and the cheese is fully melted and starting to bubble at the edges. If your toaster oven has a broil setting, you can hit them with 90 seconds of broil at the end for extra color — just watch them closely.
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Pull them out and let them sit for about 2 minutes before serving. Scatter a few fresh basil leaves on top. Eat immediately.
Notes
Fresh mozzarella works much better than shredded here — it melts into these soft, creamy pockets instead of getting stringy and tough. If your rolls are very soft and squishy (like grocery store dinner rolls), they'll compress a lot; bakery-style rolls with a bit of structure hold up better and get crispier on the outside. Sun-dried tomatoes packed in oil are key — the dry-packed ones are too chewy. Leftovers can be reheated in the toaster oven at 350°F for about 6 minutes, though honestly they're best fresh.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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