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I ran into this awesome snack idea when I was in a pinch before a big game and noticed some Pillsbury dough hanging out in my refrigerator. Now these gooey cheese puffs with butter and garlic have turned into my favorite crowd-pleaser! Imagine biting into soft, puffy dough wrapped around stretchy mozzarella, all slathered in garlicky butter with a sprinkle of parm. Your home will fill with mouthwatering smells, and these tasty bites will disappear before you know it.
The Magic These Bring to Your Table
These aren't ordinary cheese snacks—they're what I pull out when guests show up without warning. They take less than half an hour to make and I can switch up the flavors however I fancy. What's even better? Everyone thinks I've been cooking all day. You can bring them to anything from lazy Sunday gatherings to swanky get-togethers.
Your Shopping List
- Pillsbury Grands! Biscuits: I always grab these because they puff up so nicely and aren't hard to handle.
- Mozzarella Cubes: Chopping a whole block gives the smoothest melt, though the pre-cut stuff works in a pinch.
- Garlic Butter: Mix some chopped fresh garlic into warm butter for that wow factor.
- Parmesan: Try to grate it yourself right off the block for that knockout taste.
- Fresh Parsley: A few green bits on top makes everyone think you're a kitchen pro.
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Simple Steps to Cheesy Goodness
- Fire Up the Kitchen
- Get your oven hot at 375°F. Grab some parchment paper to save on washing up later.
- Work the Dough
- Split each biscuit in two and press each half flat like a tiny pizza.
- Cheese Time
- Drop a chunk of cheese in the center and fold the dough all around it. Make sure to squeeze the edges tight so all that goodness stays inside!
- Set Them Up
- Put them on your tray with the pinched part facing down. Leave room between each one so they can grow.
- Add Flavor
- Paint them all over with your garlic butter mix.
- Off to the Oven
- Let them cook for 10-12 minutes until they turn a nice golden color.
- Final Touches
- Once they're hot and ready, brush on more garlic butter, sprinkle cheese, and drop some parsley bits over the top.
Smart Tricks I've Picked Up
After making these tons of times, I've found that really squeezing those edges shut is key. Always put the sealed part down when baking. Sometimes I throw in little bits of pepperoni or crispy bacon for extra kick. When my sister comes over, I use gluten-free dough instead and they come out just as tasty.
Ways to Enjoy
These taste best right out of the oven when the cheese inside is all stretchy and gooey. I usually put out some marinara for dipping, though my little ones always go for ranch. They're great on their own but also work really well next to a fresh salad or hot soup for a full meal.
Shortcuts and Storage
I often get these ready before friends show up and stick them in the fridge until it's time to bake. When I make too many, I freeze the leftovers after cooking, then warm them back up at 350°F for about 10 minutes later on. They taste pretty much just as good as when they first came out.
Fast Facts
Small biscuits can work too, but the big ones give you more to wrap around the cheese. You can try any cheese that melts well, I've switched it up plenty of times! If cheese keeps bursting out, double-check you've sealed them tight and kept the pinched part down. And you can totally freeze them, just cook them first. They warm up perfectly in the oven afterward.
Frequently Asked Questions
- → Why does the cheese spill out?
Double-check that all seams are fully sealed to stop the cheese from oozing while baking.
- → Can I swap mozzarella for another cheese?
Sure, use any cheese that melts well. Cheddar or pepper jack can add some variety.
- → Can I prep these ahead of time?
They're tastiest when warm but can be reheated briefly in a microwave or oven.
- → How do I store any extras?
Pop them in the fridge in an airtight container for up to 3 days. Warm them up before eating.
- → Are these freezable?
Yes, you can freeze before baking. Bake them straight from frozen, brush with butter, and add a few more minutes to the bake time.