Pillsbury Biscuit Garlic Butter Cheese Bombs
Ingredients:
– 1 can (16 oz) Pillsbury refrigerated biscuits (8 biscuits, any variety)
– 8 small cubes of mozzarella cheese (approximately 1 inch each)
– 4 tablespoons unsalted butter, melted
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning (optional)
– 2 tablespoons grated Parmesan cheese
– Fresh parsley, chopped (optional for garnish)
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Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
2. Prepare the Biscuits:
Open the biscuit can and separate the biscuits. Gently flatten each biscuit using your fingers or a rolling pin.
3. Add the Cheese:
Position a cube of mozzarella cheese in the center of each flattened biscuit. Gather the edges of the biscuit dough around the cheese, pinching the seams to ensure a tight seal. Roll the biscuit in your hands to create a smooth ball.
4. Arrange on Baking Sheet:
Place the cheese-stuffed biscuit balls seam-side down on the prepared baking sheet, ensuring they are spaced apart.
5. Prepare the Garlic Butter:
In a small bowl, combine the melted butter, garlic powder, and Italian seasoning.
6. Brush with Garlic Butter:
Generously brush the tops of the biscuit bombs with the garlic butter mixture and sprinkle with grated Parmesan cheese.
7. Bake:
Bake in the preheated oven for 10-15 minutes, or until the biscuits are golden brown and puffed up.
8. Garnish and Serve:
After baking, brush with any leftover garlic butter and sprinkle with fresh parsley if desired. Allow to cool for a few minutes before serving, as the cheese inside will be very hot.
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Tips:
Cheese Alternatives: Feel free to substitute with cheddar, pepper jack, or any cheese of your choice for a different flavor.
Dipping Sauce: Pair with marinara sauce, ranch dressing, or garlic aioli for dipping.
Storage: Keep any leftovers in an airtight container in the refrigerator. Reheat in the oven or air fryer to maintain a crispy texture.
Enjoy these delightful treats!
