Ingredients:

  • 16.3 oz Refrigerated Jumbo Buttermilk Biscuits (1 can, 8 count)
  • 8 oz Low-moisture Mozzarella, cut into 16 cubes
  • 4 tbsp Unsalted Butter, melted
  • 3 cloves Garlic, microplaned or finely minced
  • 1/4 cup Grated Parmesan cheese
  • 1 tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 0.5 lb Lean Ground Beef (optional variation)

Instructions:

  1. Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. If using the ground beef variation, brown the beef in a skillet over medium heat for 6-8 minutes. Drain all fat thoroughly and set aside.
  3. Separate the 8 biscuits from the can. Carefully split each biscuit in half horizontally to create 16 thin dough rounds.
  4. Place one cube of chilled mozzarella (and a teaspoon of cooked beef if using) in the center of each dough round. Pull the edges of the dough over the filling, pinch firmly to seal, and roll between your palms to form a smooth ball.
  5. In a small mixing bowl, whisk together the melted butter, minced garlic, grated Parmesan, parsley, oregano, and red pepper flakes until it forms a thick, emulsified paste.
  6. Place the dough balls seam-side down on the prepared baking sheet. Brush half of the garlic parmesan glaze generously over the tops of the bombs.
  7. Bake for 10-12 minutes until the crust is golden brown and the dough is cooked through. Remove from the oven and immediately brush with the remaining glaze before serving warm.