Ingredients (makes 10–12 pieces)
Dough
- 1 can refrigerated biscuit dough (10–12 biscuits)
(or homemade biscuit dough if you prefer)
Filling / topping
- 10–12 mozzarella cubes (about 1 inch) or 1½ cups shredded mozzarella
- 3 tbsp melted butter
- 2–3 garlic cloves, minced (or 1 tsp garlic powder)
- 1 tsp Italian seasoning (or oregano + basil)
- 2 tbsp grated Parmesan (optional but very tasty)
- Salt & black pepper to taste
- Optional: chopped parsley for serving
Instructions
- Preheat oven
- Preheat to 190°C / 375°F.
- Line a baking tray with foil or parchment, lightly grease it.
- Make garlic butter
- Mix melted butter + garlic + Italian seasoning + (Parmesan) + pinch of salt/pepper.
- Stuff the biscuits
- Flatten each biscuit into a small circle.
- Put 1 mozzarella cube in the center (or 1–2 tbsp shredded mozzarella).
- Close the dough around the cheese and roll into a tight ball.
- Coat & place
- Dip/brush each ball in garlic butter.
- Place seam-side down on the tray with a little space between them.
- Bake
- Bake 12–16 minutes until puffed and golden.
- Optional: broil/grill 1–2 minutes for extra browning (watch closely).
- Finish
- Brush with the remaining garlic butter right after baking.
- Sprinkle parsley (optional). Serve warm.
Tips for best results
- Seal the dough well so cheese doesn’t leak out.
- If your cheese melts too fast, chill the stuffed balls 10 minutes before baking.
- Want them extra cheesy like the photo? Add a pinch of shredded mozzarella on top during the last 3–4 minutes.