Sweet Hawaiian rolls slathered in parmesan, garlic & herb butter and stuffed with provolone & mozzarella. These are crispy, triple cheesy. ooey-gooey, melty deliciousness.
3 Cheese Italian Dunkers with Creamy Ricotta Marinara
Ingredients
- 1 pkg King’s Hawaiian original rolls
- 8 oz sliced provolone
- 8 oz whole milk block mozzarella – grated
- 1/2 c grated Parmesan
- 1 stick butter – soft
- Fresh basil and oregano optional, swap 2 teaspoons Italian seasoning
- 4 cloves garlic – minced
- 1 tablespoon garlic powder
- Pinch salt
- Coarse pepper
- Sauce Ingredients
- 14 oz can fire-roasted diced tomatoes – undrained
- 1 small red onion – minced
- 2 garlic cloves – minced
- Salt and pepper
- Pinch red pepper flakes
- 2 T olive oil
- 1/2 c grated Parmesan
- 1/2 c whole milk ricotta
- 1 t Italian seasoning
Method
- Dunkers Directions
- Preheat oven to 325°F.
- Break the rolls apart then slice each one into thirds (cutting from the top down)
- Mix butter and herbs with Italian seasoning, garlic powder, salt, and pepper.
- Spread butter on one side of each slice.
- Press buttered side into grated Parmesan to coat.
- Place butter side down on a baking sheet and top with provolone & mozzarella cheeses.
- Top with the other slice, butter & Parmesan side up.
- Bake for 20 minutes, flipping after 10 minutes. If the cheese is too oozy, just gently tuck it back inside sandwiches.
- Sauce Directions
- While sandwiches bake, heat olive oil in a small saucepan
- Add onions and garlic – sauté until onions turn sweet
- Add tomatoes and seasonings and bring to a simmer for about 8 minutes
- Stir in Parmesan and ricotta
- remove from heat. Garnish with herbs & Parmesan. Serve alongside the sandwiches.