Pillsbury Biscuit Garlic Butter Cheese Bombs
Ingredients:
1 can (16.3 oz) refrigerated biscuit dough (Pillsbury Grands or similar)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup unsalted butter, melted
3 cloves garlic, minced
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
Prepare Garlic Butter:
In a small bowl, combine the melted butter, minced garlic, parsley, oregano, basil, garlic powder, onion powder, salt, and pepper. Stir well to combine.
Prepare Biscuit Dough:
Open the biscuit dough and separate the biscuits. Cut each biscuit into quarters.
Assemble Cheese Bombs:
Place a small piece of shredded mozzarella cheese in the center of each biscuit quarter. Pinch the dough around the cheese to seal it and roll into a ball.
Coat in Garlic Butter:
Dip each cheese-filled dough ball into the garlic butter mixture, ensuring it is well coated. Place each ball into the prepared muffin tin.
Top with Parmesan:
Sprinkle the tops of the dough balls with grated Parmesan cheese.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the biscuit dough is golden brown and the cheese is melted.
Cool Slightly and Serve:
Allow the cheese bombs to cool in the muffin tin for about 5 minutes before transferring to a serving plate. Serve warm.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: Approx. 120 per cheese bomb | Servings: 12