Ingredients
Scale
- 1 can (16 oz) Pillsbury Grands! Flaky Layers Biscuits
- 1/4 cup butter, melted
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a small bowl, combine melted butter, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
- Step 3: Separate the biscuits and flatten each one slightly with your fingers.
- Step 4: Place a small amount of mozzarella cheese in the center of each flattened biscuit.
- Step 5: Fold the biscuit dough around the cheese to form a ball, pinching the seams to seal completely.
- Step 6: Dip each biscuit ball into the garlic butter mixture, coating all sides. Place seam-side down on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
Notes
- Store leftover cheese bombs in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- For best results, reheat in a 350°F oven for a few minutes to re-melt the cheese and crisp up the biscuits.
- Serve these warm with marinara sauce for dipping or alongside your favorite pasta dish for a comforting, cheesy side.
- Don't overfill the biscuits with mozzarella; too much cheese can cause them to burst while baking, resulting in melted cheese all over your baking sheet!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American