Cheesy Garlic Bombs
ææã»èª¿å³æ (2 äººå)
- butter, melted 3 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon salt 1 (16-ounce) tube refrigerated buttermilk biscuits 48 fresh mozzarella pearls, drained* 1/4 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 425 degrees F. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.
In a small bowl, whisk together butter, garlic, oregano, basil and salt; set aside.
Halve each of the 8 biscuits, making 16 pieces. Working one at a time, use a rolling pin to flatten each piece to about 1/4-inch thickness. Add 3 mozzarella pearls to the center of each biscuit piece before rolling into a ball.
Place into the prepared muffin tin and brush each ball with half of the butter mixture; sprinkle with Parmesan. Place into oven and bake until golden brown, about 8-10 minutes.
Serve immediately, brushed with remaining butter mixture and garnished with parsley, if desired.