Even though I grew up in the South, I’m not ashamed to use canned biscuits, especially when it turns into a cheesy, garlicy, crunchy coated magical morsel like these Cheesy Garlic Bites.
The concept is simple: flatten each pre-cooked biscuit and wrap it around a fresh mozzarella cheese ball. Pop it in a mini muffin pan and bake.
Each of these bites is covered in crunchy baked on cheese. The dough is soft and fluffy, and inside is a volcano of melted mozzarella. I used fresh mozzarella ciliegine (which just means cherry size balls). If you can’t find them, just buy a block of mozz and cut it into cherry size cubes.
As for the biscuits, you want to use the in expensive non-flaky kind. They usually come in a 4-pack. The final touch that makes these so scrumdiddlyumptious is the garlic butter white wine sauce that bakes into each bite. Enjoy!
More Easy Appetizers
- 2 cans buttermilk biscuits (not the flaky kind)
- 20 balls mozzarella fresca ciliegine (cherry size) or mozzarella cut into cubes
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- pinch crushed red pepper flakes
- 2 tablespoons butter
- ¼ cup white wine
- ¼ tsp. salt
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- salt and basil to taste
Preheat oven to 450 degrees.
Open the can of biscuits. Flatten each biscuit. Drain the liquid from the container of fresh mozzarella. Place a mozzarella ball in the center and wrap the dough around it to form a ball.
Heat olive oil over medium low heat in a skillet. Add the garlic and red pepper flakes. Sauté for 1-2 minutes. Add in the butter and stir until melted. Slowly pour in the wine and salt (it may splatter) and continue cooking for 1-2 minutes.
Roll the dough balls into the butter.
Place the balls in a mini muffin pan (open side up).
Combine the shredded cheeses and pile on each dough ball.
Bake in a 450-degree oven for 8-10 minutes.
Remove from oven. Brush with remaining garlic butter. Sprinkle with salt and basil to taste. Serve warm.