Description
Deliciously cheesy and golden stuffed cheese bread made with simple refrigerated biscuit dough filled with melted mozzarella cheese, seasoned with garlic and Italian herbs, perfect for a quick snack or appetizer.
Ingredients
Scale
Cheese Bread
- 1 tube refrigerated biscuit dough (16 ounces)
- 4 ounces mozzarella cheese, cut into eight 1-inch square cubes
Seasoned Butter Topping
- 4 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder (or to taste)
- ½ teaspoon salt (or to taste)
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F and line a baking sheet with a Silpat mat or aluminum foil sprayed lightly with cooking oil to prevent sticking.
- Stuff and Seal Biscuits: Place a cube of mozzarella cheese in the center of each biscuit dough piece. Wrap the dough fully around the cheese, pinching and sealing the edges tight to encase the cheese completely. Arrange the sealed biscuits seam side down on the prepared baking sheet.
- Bake Biscuits: Bake the stuffed biscuits in the preheated oven for about 10 minutes or until they turn lightly golden brown on top and the dough is cooked through.
- Prepare Seasoned Butter: While baking, melt the unsalted butter in a microwave-safe bowl. Stir in Italian seasoning, garlic powder, and salt, mixing well to combine all flavors.
- Brush and Garnish: As soon as the biscuits are out of the oven, generously brush them with the seasoned butter mixture. Sprinkle chopped fresh parsley on top for a fresh, vibrant finish and serve warm for best gooey cheese experience.
Notes
- You can substitute mozzarella with other cheeses like cheddar or pepper jack for different flavors.
- Ensure the dough edges are well sealed to prevent cheese from leaking during baking.
- For extra crispiness, bake on a wire rack over the baking sheet for air circulation.
- Serve these warm as an appetizer, snack, or alongside soup or salad.
