• Preheat oven to 350°F.

CREAM CHEESE FILLING

• Beat the cream cheese with a hand mixer until creamy.
• Add the heavy whipping cream, lemon juice, and parsley and continue to beat until the mixture is smooth.
• Fold in one cup of the mozzarella cheese, reserving the other cup for layering.
• Transfer the mixture to a piping bag and chill in the fridge while you prepare the garlic butter.

GARLIC BUTTER

• In a medium bowl combine butter, garlic, salt, and parsley. Stir until well combined.

ASSEMBLY

• Make two lengthwise cuts on the top of the rolls (like an X), making sure that the base of the bread remains attached (not cutting all the way through).
• Place the cut rolls into a large, 15-inch oven-safe skillet. You could also use a parchment paper-lined baking sheet.
• Begin by filling each roll with ⅕ cup shredded mozzarella cheese.
• Pipe the cream cheese mixture equally into each roll. To do that fill up a plastic bag (or piping bag) with the cream cheese mixture and then twist it on top to avoid spillage. Cut off the top so that you can easily pipe the cream cheese mixture between the bread wedges. You can also apply with a knife, just be careful with the bread.
• Pour half the garlic butter sauce equally on each roll on top of the cream cheese mixture.
• Add another ⅛ cup of mozzarella cheese.
• Top with the remaining garlic butter. I like to spoon it over so that you can get all the delicious garlic bits on each roll.
• Bake for 7-10 minutes, or until golden brown. Top with parsley, for garnish.