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Mozzarella Bombs

Becca McGilloway
Refrigerated biscuits filled with melted mozzarella and topped with a garlic-butter spread.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10

Ingredients
  

  • 4 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 4 ounces fresh mozzarella
  • Handful parsley chopped
  • Additional seasoning to taste
  • 2 7.5- ounce cans refrigerated biscuits

Instructions
 

  • Preheat oven to 400° F. Place sheet of parchment paper on non-stick cookie sheet.
  • Cut mozzarella into 20 small cubes, and break open the biscuits. Place one cube into each biscuit and pinch to seal edges tight. Place each on cookie sheet. Bake for 10 minutes or until light, golden brown.
  • While cooking, mix butter, garlic powder, and Italian seasonings of your choice (e.g. basil, red pepper flakes).
  • After biscuits are done, brush butter mix on bombs immediately. Sprinkle parsley on top of biscuits, and serve hot.

Notes

This recipe can easily be altered by using a circle cake pan for a pull-apart bread.