Name: Cheesy Tomato Focaccia Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 210 min
Ingredients: 12 frozen dinner rolls; 1 tbsp olive oil; 12 cherry tomatoes; ¼ cup shredded mozzarella cheese; 1 tsp oregano

These Cheesy Tomato Focaccia Rolls are easy mini focaccia made with frozen dinner rolls, cherry tomatoes, mozzarella cheese, olive oil, and oregano. While the dough needs time to rise, you can get them started a few hours before your gathering and pop them in the oven when you’re ready to serve.

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It’s great for holiday gatherings, family get-togethers, potlucks, and casual weekend parties. I love how they look on a serving platter, especially when you need something homemade to share with guests.

If you love this kind of recipe, you’ll love to try these Pretzel Dogs and Corndog Mini Muffins.

How to Make Cheesy Tomato Focaccia Rolls

Ingredients you’ll need for this recipe

12 frozen dinner rolls
1 tbsp olive oil
12 cherry tomatoes
¼ cup shredded mozzarella cheese
1 tsp oregano

Step-by-Step Guide

1. Start by grabbing your trusty muffin tin and giving it a good spritz with cooking spray. Place one frozen dinner roll into each of the 12 cavities (I use Rhodes, but feel free to grab your favorite brand)

2. Now, this part requires a little patience—cover the rolls with plastic wrap and let them rise for about 3 hours. It’s worth the wait, trust me!

3. Once your rolls have puffed up and are ready to go, preheat your oven to 350°F.

4. Slice your cherry tomatoes in half. These little beauties will add a burst of juicy flavor to each bite.

5. Now, let’s give these rolls their signature focaccia look! Press your fingers into each roll to create those classic focaccia dimples (it’s oddly satisfying, I promise).

6. Brush each roll with olive oil, then top with a generous sprinkle of mozzarella cheese. Follow that with a pinch of oregano, and pop two tomato halves on top. They’ll look like adorable little focaccia bites just waiting to be devoured!

7. Transfer the muffin pan into your preheated oven and bake for 18-20 minutes. The rolls should turn a beautiful golden brown, with the cheese melted and bubbly.

Once they’re out of the oven, let them cool for a couple of minutes.

Serve and Enjoy!

Important Recipe Notes

Let the rolls rise completely: Allow the frozen dinner rolls to thaw and rise for about 3 hours, or until they become puffy and nearly double in size. Rising time may vary depending on your kitchen temperature.
A standard 12-cup muffin tin helps the rolls keep their shape and gives them that cute, individual focaccia look.
Gently press your fingertips into each risen roll before adding the toppings. This creates the classic focaccia texture and gives the olive oil and cheese little places to settle.
If your cherry tomatoes are extra juicy, gently pat them with a paper towel to help prevent excess moisture on the rolls.
You can use fresh basil, garlic powder, Italian seasoning, or a little grated Parmesan for extra flavor.
Watch the baking time: Bake at 350°F for 18–20 minutes, or until the rolls are golden brown and the mozzarella is melted and bubbly. Oven temperatures may vary, so keep an eye on them near the end.
Serve warm: These mini focaccia rolls taste especially good fresh from the oven while the cheese is still soft and melty.

Prep Time:10

Cook Time:20

rising time:3

Total Time:3 30

Ingredients

12 frozen dinner rolls
1 tbsp olive oil
12 cherry tomatoes
¼ cup shredded mozzarella cheese
1 tsp oregano

Instructions

Start by grabbing your trusty muffin tin and giving it a good spritz with cooking spray. Place one frozen dinner roll into each of the 12 cavities ((I use Rhodes, but feel free to grab your favorite brand).
Now, this part requires a little patience—cover the rolls with plastic wrap and let them rise for about 3 hours. It’s worth the wait, trust me!
Once your rolls have puffed up and are ready to go, preheat your oven to 350°F.
Slice your cherry tomatoes in half. These little beauties will add a burst of juicy flavor to each bite.
Now, let’s give these rolls their signature focaccia look! Press your fingers into each roll to create those classic focaccia dimples (it’s oddly satisfying, I promise).
Brush each roll with olive oil, then top with a generous sprinkle of mozzarella cheese. Follow that with a pinch of oregano, and pop two tomato halves on top. They’ll look like adorable little focaccia bites just waiting to be devoured!
Transfer the muffin pan into your preheated oven and bake for 18-20 minutes. The rolls should turn a beautiful golden brown, with the cheese melted and bubbly.