CHEESY STUFFED GARLIC BOMBS (USING BISCUIT DOUGH)
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 dough every single time.
Provided by Aleka Shunk
Categories Appetizer Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 196 kcal, Fat 14.8 g, Cholesterol 39 mg, Sodium 369 mg, Carbohydrate 5.2 g, SaturatedFat 8.7 g, Fiber 0.2 g, Sugar 0.7 g, Protein 11 g, ServingSize 1 serving
CHEDDAR-STUFFED BISCUITS RECIPE BY TASTY
Here's what you need: bisquick, butter, milk, dried parsley, shredded cheddar cheese, cheddar cheese, butter, garlic powder, old bay seasoning
Provided by Tasty
Categories Snacks
Yield 8 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚F (230˚C).
- In a large bowl, combine the Bisquick and butter until crumbly.
- Add the milk, dried parsley and shredded cheddar and mix to combine. The dough will be sticky.
- Take a handful of dough, flatten, and place a cube of cheese in the middle. Roll the dough around the cube of cheese. Place on a parchment-lined baking sheet and repeat with the remaining dough and cheese.
- Bake for 10-15 minutes, until golden brown.
- While the biscuits are baking, make the butter topping. Combine the melted butter, garlic powder, and Old Bay seasoning.
- Once the biscuits are done baking, brush the butter topping over each biscuit.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 33 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, Sugar 8 grams
MEATBALL-STUFFED BISCUITS
Provided by Molly Yeh
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
- Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
- For the biscuits: Preheat the oven to 375 degrees F.
- Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
- Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
- When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.
GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY
A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It's a morning mashup that will have you in a food coma before noon.
Provided by Betsy Carter
Categories Appetizers
Time 9h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
- Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
- Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
- Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
- Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
- With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
- Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
- Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
- Bake the biscuits for 15-20 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 37 grams, Fat 38 grams, Fiber 1 gram, Protein 22 grams, Sugar 6 grams
CHEESY STUFFED SKILLET BISCUITS
These are the perfect addition to your favorite chicken dinner. These no-fuss biscuits taste like you really worked hard to make them. Another winner from Womans World
Provided by Boca Pat
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375.
- With serrated knife halve the biscuits horizontally.
- Arrange bottom halves in ungreased 10 inch cast iron skillet.
- Sprinkle each biscuit bottom with 1 tsp cheese and 1/2 tsp herbs.
- Replace biscuit tops and gently press dough around sides to seal.
- Brush with egg white and sprinkle biscuits with remaining cheese.
- Bake 18 minutes or until golden and cooked thru.
- Sprinkle with remaining herbs.
- NOTE****Make also be baked on baking pan.
- Place biscuits 2 inches apart on ungreased baking pan and bake 11-15 minutes.
Nutrition Facts : Calories 199.7, Fat 5.4, SaturatedFat 1.9, Cholesterol 4.9, Sodium 491, Carbohydrate 32.3, Sugar 0.1, Protein 5.8
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