Cheesy Stuffed Garlic Bombs Using Biscuit Dough Food

CHEESY STUFFED GARLIC BOMBS (USING BISCUIT DOUGH)

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!

GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY

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!