Ingredients:
- 1 can (16 oz) Pillsbury Grand’s Biscuits
- 8 oz low-moisture mozzarella cheese, cut into 16 cubes
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 2 tbsp grated parmesan cheese
- 1/2 tsp garlic salt
- 1/4 tsp red pepper flakes
Instructions:
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone mat. Note: High heat is non negotiable for that golden crust.
- Open the biscuit dough and separate the individual rounds. Cut each of the 8 rounds in half to create 16 smaller dough pieces.
- Flatten each piece into a 3 inch disk using your palm. Ensure the edges are thinner than the center to prevent a dough knot at the bottom.
- Place one cube of mozzarella in the center of each dough disk. Wrap the edges of the dough around the cheese, pinching the seams tightly.
- Roll the ball between your palms to ensure a uniform seal. Listen for any air pockets escaping, which indicates a good seal.
- Arrange the bombs on the baking sheet seam side down, spaced 2 inches apart.
- In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, grated parmesan, garlic salt, and red pepper flakes.
- Brush half of the garlic butter mixture generously over the tops of the dough balls.
- Bake for 8–10 minutes until the crust is a deep golden brown and the butter is sizzling.
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