INGREDIENTS tube refrigerated biscuit dough (16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits contains 8 biscuits) 4 ounces mozzarella cheese, cut into eight 1-inch square cubes (cheddar cheese or diced string cheese may be substituted) 4 tablespoons (half of 1 stick) unsalted butter, melted 1 teaspoon Italian seasoning 1 teaspoon garlic powder, or to taste 1/2 teaspoon salt, or to taste 2 tablespoons finely chopped fresh parsley, optional for garnishing
INSTRUCTIONS Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside.
Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on baking sheet with the seam side down. Repeat until all dough and cheese is used.
Bake for about 10 minutes, or until very lightly golden browned; watch them closely in the last minutes of baking because they can go from un-done to over-done in less than a minute. While biscuits bake, prepare the butter mixture.
To a small microwave-safe bowl, add the butter and heat on high power to melt, about 30 to 60 seconds. Add the Italian seasoning, garlic powder, salt, and stir to combine.
As soon as biscuits emerge from oven, generously brush each one with the butter mixture, optionally garnish with parsley, and serve immediately. Biscuits are best warm and fresh.
Tips for Making Stuffed Cheese Bread Rolls I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits to make this recipe, which contains 8 biscuits. Use your favorite pre-made biscuit dough of choice. These stuffed biscuits are easiest to make with cubed cheese rather than shredded. You can buy a block of cheese and cut it into cubes yourself. You’re welcome to change up the seasonings used in the butter mixture. I prefer the Italian seasoning blend, but biscuits and cheese pair nicely with just about anything.