Description
Flaky, buttery cheese bomb filled with gooey mozzarella, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 1 tube (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 count)
- 4 oz mozzarella cheese, cut into 8 ½-inch cubes
- 4 tablespoons (½ stick) unsalted butter
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- 2 tablespoons grated Parmesan cheese
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt the butter in a small saucepan over medium-low heat. Add garlic and sauté for 30-45 seconds, then remove from heat and stir in parsley, Italian seasoning, and salt.
- Open the tube of biscuits and flatten each biscuit to about 3-4 inches in diameter.
- Position a cube of mozzarella in the center of each biscuit, fold the edges over the cheese, and shape into a ball.
- Place the cheese bombs on the baking sheet, spacing them 2 inches apart.
- Brush each ball with the reserved garlic butter mixture and sprinkle with Parmesan cheese and red pepper flakes if using.
- Bake for 11-14 minutes or until golden brown.
- Let cool for 2-3 minutes before serving, optionally brushing with leftover garlic butter.
Notes
Serve with marinara or a tangy dipping sauce. Store leftovers in air-tight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg