These Cheesy Stuffed Garlic Bombs are an easy and quick way to enjoy garlic knots but 1,000 times better! I use Pillsbury's canned biscuit dough because they yield an incredibly soft and tender doughevery single time.
1tablespoongrated Pecorino Romano cheese((or Parmesan))
½tablespoonfreshly chopped parsley for garnish
Preheat oven to 350°F.
Add melted butter, minced garlic, and Italian seasoning to a small bowl and mix.
Brush a 9" baking dish with butter. (You will not use all the butter yet.)
Chop up your mozzarella into 16 cubes. (about ½ oz. cubes)
Open your biscuit dough and take each of the 8 biscuits out. Using your hands, pull apart each biscuit in HALF. You should have 16 biscuits.
Stuff the center of each biscuit round with a chunk of mozzarella cheese. Pull the dough up and around the cheese pinching closing using your fingers. It should look like a little satchel.
Repeat with the rest of the biscuits.
Place each stuffed biscuit pinched-side down in the baking dish. They should barely be touching. Space in between in okay since they will expand in the oven.
Brush the rest of the garlic butter generously on top of each biscuit. You don't need to use it all...but why not. ;) Sprinkle grated cheese over top.
Bake on the middle rack for approximately 20 minutes or until the tops are golden brown.
Remove from the oven and garnish with freshly chopped parsley. Enjoy while still warm!
"Can I make these in advance?"Yes! But wait to bake them! You can do everything, including stuffing them, in advance. Once that's done, cover them and store them in the fridge until everyone is ready to indulge."Can I reheat these?" Yes, pop them back in the oven at the same temperature for 5 minutes or until warmed through."Can I use pizza dough instead of biscuit dough?" Yes BUT they won't turn out as tender, moist or buttery."Can I freeze these?" Yep! I recommend freezing them before baking. Then you can stuff and close your bombs and flash freeze them flat first. (This will keep them from sticking to each other.) Once they are almost frozen, add them to a plastic baggie or Tupperware. They should keep for 6-8 weeks.
*Make sure to rate this recipe above and tag me on social media if you've made it! :)