Indulge in these delightful Gooey Mozzarella Biscuit Bombs, perfect as an appetizer or snack. Each bite is filled with melted mozzarella, wrapped in a golden, buttery biscuit, and topped with savory garlic and Parmesan. They’re a crowd-pleaser at any gathering!
Ingredients:
- 1 can of refrigerated biscuit dough
- 16 cubes of mozzarella cheese (about 1 inch each)
- 4 tablespoons of melted butter
- 1 teaspoon of garlic powder
- 1 teaspoon of Italian seasoning
- 2 tablespoons of grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with non-stick cooking spray.
Carefully open the tube of refrigerated biscuit dough and separate the biscuits.
Take each biscuit and flatten it slightly with your hands or a rolling pin to create a small disc.
Place a mozzarella cheese ball in the center of each biscuit disc.
Gently wrap the biscuit dough around the cheese ball, making sure to seal the edges tightly to prevent any cheese from leaking out during baking. Repeat this process for each biscuit and cheese ball.
In a small bowl, mix together the melted butter, garlic powder, and Italian seasoning.
Brush each biscuit bomb with the garlic butter mixture, ensuring they are evenly coated.
Sprinkle grated Parmesan cheese generously over the tops of the biscuit bombs.
Place the prepared biscuit bombs onto the lined baking sheet, spacing them apart slightly to allow for expansion during baking.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and the cheese is melted and gooey.
Once baked, remove the biscuit bombs from the oven and let them cool slightly before serving.
Garnish with chopped fresh parsley and serve warm, with marinara sauce for dipping if desired. Enjoy the cheesy goodness!
Tips:
- Experiment with different cheeses like cheddar or pepper jack for a variety of flavors.
- For an extra kick, add a pinch of red pepper flakes to the garlic butter mixture.
- These biscuit bombs are best enjoyed fresh out of the oven while the cheese is still gooey.
