Filled with toasty whole cloves, this simple recipe for Garlic Stuffed Rolls is perfect for garlic lovers everywhere! When made with store-bought pizza dough it’s ready with minimal hands-on work. As a bonus, you’ll have a lot of garlic-infused olive oil left over! These vegan rolls are inspired by the garlic knots at Milo + Olive in Los Angeles.
What You Need to Make Garlic Stuffed Rolls, inspired by Milo + Olive
Milo + Olive is a very fun restaurant located a couple hours away from me in Santa Monica, California. They are well know for their garlic knots, which feature entire cloves of garlic, very well roasted and tucked inside a fluffy bun shell. This recipe is inspired by this iconic dish!
To make stuffed garlic rolls, you will need:
1 pound prepared pizza dough, either store bought or homemade
Extra virgin olive oil
1 cup peeled garlic cloves (store bought will work)
4 sprigs of fresh oregano or thyme
What is garlic confit?
“Confit” (pronounced kawn-FEE) comes from the French term “confire,” which means “to preserve.” Slow cooking a food at a low temperature in an oil or other fat will result in a confit mixture. The most traditional example of this is the popular dish duck confit. To make these stuffed garlic rolls, we will make a garlic confit by slow cooking the submerged cloves until they are browned and caramelized.
How do I make garlic-infused olive oil?
As a bonus, after making the garlic confit with cloves, we are left with a large amount of this garlic infused olive oil. This will last for a few weeks in the fridge and is a great addition to recipes likegarlic pasta andpizza.
How to Make Garlic Stuffed Rolls
First, prepared the garlic confit by combining whole garlic cloves and herbs in a large pot, covered with extra virgin olive oil. Let cook on a low heat for 20-30 minutes.
Next, drain garlic olive oil and separate from cloves and herbs. Let cool while preparing pizza dough into rounds.
After coating the rounds in oil, stuff with garlic cloves, fold, and roll into spirals.
Finally, bake for 20 minutes in a 450 degree (F) oven. They’re best served hot!
What to serve with stuffed garlic rolls?
These rolls are large so I recommend saving for a time when you are pretty hungry (they can almost be a meal on their own!). They are delicious when eaten plain but can also be served alongside pesto or marinara sauce. They would also be a tasty pairing fortomato soup.
Looking for more garlic-heavy recipes? Try one of these next:
Filled with toasty whole cloves, this simple recipe for Stuffed Garlic Rolls is perfect for garlic lovers everywhere! When made with store-bought pizza dough it’s ready with minimal hands-on work. As a bonus, you’ll have a lot of garlic-infused olive oil left over! These vegan rolls are inspired by the garlic knots at Milo and Olive in Los Angeles.
1 package or lb prepared pizza dough, about 16–22 oz
1 cup peeled whole garlic cloves (store bought will work here)
3/4 cup olive oil, plus extra
4 sprigs fresh oregano or thyme, or 4 tsp dried
2 tsp sea salt
All purpose flour, for work surface
Flaky sea salt, optional
Remove dough from the fridge and let come to room temperature. Add peeled garlic cloves to a large skillet or saucepan and cover with olive oil. If the garlic is not covered, add a bit more oil (this will help it cook more evenly). Make an even layer with the cloves in the pan. Tuck herbs into the oil so they are also submerged. Set heat to medium and bring to a simmer. Once slightly bubbling, reduce heat to very low and let garlic cook for 20-30 minutes, stirring occasionally. It will become nice and brown.
Set a fine mesh strainer up over a heatproof bowl, if possible. Carefully strain garlic and herbs out of oil, setting oil aside to cool (it will be very hot so be careful). Separate the herb sprigs from the garlic cloves and let everything come to room temperature (about 20 minutes).
While this is cooling, divide your pizza dough into 4 equal rounds on a flour-covered work station. Use a glass or rolling pin to roll dough into circles about 6 inches across. Sprinkle with more flour and let dough rest, covered with a clean towel, for 15 minutes.
Once garlic and infused oil are both cool, bring over to work station. Prepare a heavy-bottomed baking dish (glass or ceramic) by coating the inside with some of the infused olive oil. Preheat oven to 450 degrees F.
Use your fingers to coat the outside both sides of one dough round with a bit of infused olive oil. Place one fourth of your garlic cloves on top of the round, followed by one reserved herb sprig. Sprinkle with 1/2 tsp sea salt. Fold round in half to form a calzone/moon shape. Pinch the edges closed and roll so that a small spiral forms. Place inside prepared baking dish. Repeat with other rounds, placing one into each corner of your pan. Drizzle more olive oil on top of each bun, and follow with a sprinkle of flaky sea salt if using.
Bake for 20-25 minutes. Remove from the oven once golden brown. Serve hot by themselves or with a dipping sauce.
For a fun variation, before baking fill rounds with 1 few TBS cashew ricotta cheese, marinara, or pesto sauce!
Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. I am a lifelong vegetarian and 10+ year vegan, but I do not focus on labels - I focus on creating food that everyone can enjoy. I earned a certificate in Plant-Based Nutrition from Cornell University. Meet me here.