Ingredients
- 1 can of refrigerated biscuit dough
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or your favorite herbs)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Baking sheet
- Parchment paper (optional for easy cleanup)
- Mixing bowl
- Spoon or spatula for mixing
- Pastry brush (for spreading butter)
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to make cleanup a breeze. In my kitchen, I always start by mixing the cheese filling. In a mixing bowl, combine the softened cream cheese, shredded mozzarella, and grated Parmesan. I love how creamy and rich the cheese mixture becomes, and the smell is heavenly! Season with a pinch of salt and pepper, adjusting to your taste. This is the heart of our cheese bombs. (See the next page below to continue steps…)