Pillsbury Biscuits with Garlic Butter and Cheese Bombs (Print version)

Canned Pillsbury biscuits wrapped around mozzarella, baked until golden, then brushed with warm garlic butter.

# Ingredients:

For the biscuit bombs

01 - 1 can (16.3 oz / 462 g) refrigerated Pillsbury Grands-style biscuits, 8 count

02 - 4 oz (115 g) low-moisture mozzarella cheese, cut into 8 cubes

03 - 1 tablespoon melted butter, for light brushing before baking (optional)

For the garlic butter

04 - 4 tablespoons (56 g) unsalted butter, melted

05 - 1 teaspoon garlic powder

06 - 1/2 teaspoon Italian seasoning

07 - 1/4 teaspoon fine salt

08 - 2 tablespoons grated Parmesan cheese

09 - 1 tablespoon chopped fresh parsley

10 - Warm marinara sauce, for serving

# Instructions:

01 - Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

02 - Separate the biscuits and press each one into a 4-inch round. Keep the center slightly thicker so it can hold the cheese.

03 - Place one mozzarella cube in the center of each biscuit round. Pull the dough up and around the cheese.

04 - Pinch the dough firmly until fully closed with no visible gaps. Set each bomb seam side down on the prepared baking sheet. Brush lightly with plain melted butter if using.

05 - Bake for 10-12 minutes, until puffed and golden brown. Let them sit on the pan while you mix the butter.

06 - Stir the melted butter with garlic powder, Italian seasoning, salt, Parmesan, and parsley.

07 - Brush the hot biscuit bombs generously with garlic butter. Serve warm with marinara sauce for dipping.

# Good to know:

01 - Serve warm for the best melted cheese center.

02 - If using smaller biscuits, reduce the cheese amount and start checking at 8 minutes.

03 - Air fryer option: cook at 330 degrees F for 7-9 minutes, leaving space between each bomb.

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