“The Blowout-Proof” Parmesan-Mozzarella Bites
This recipe uses refrigerated biscuit dough as a “cheat” to get these from the fridge to the table in under 20 minutes.
| Category | Details |
| Prep Time | 10 minutes |
| Bake Time | 10–12 minutes |
| Total Time | 22 minutes |
| Yield | 16–20 bites |
🍴 Ingredients
- The Vessel:
- 1 tube (16 oz) Refrigerated flaky layers biscuit dough
- The Heart:
- 5–6 Mozzarella string cheese sticks (cut into 1-inch pieces)
- The “Flavortown” Coating:
- 4 tbsp Unsalted butter, melted
- ¼ cup Freshly grated Parmesan cheese
- 1 tsp Garlic powder & 1 tsp Dried parsley
- ½ tsp Red pepper flakes (optional, for a little “bite”)
👩🍳 Instructions
1. The Assembly Line
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Separate each biscuit and cut it in half (or quarters if they are jumbo). Flatten each piece of dough into a small disk using your palm.
2. The Stuffing & Seal
- Place one piece of the mozzarella string cheese in the center of a dough disk.
- The “Seal” Move: Wrap the dough around the cheese and pinch the edges together firmly. Roll it between your palms to form a smooth ball.
- Pro Tip: Ensure there are no visible gaps in the dough, or the cheese will escape!
3. The Flash Chill
- Place the prepared balls on the baking sheet and put them in the freezer for 10 minutes. This is the secret to keeping the cheese inside the “bite.”
4. The Butter Bath
- While the bites chill, whisk together the melted butter, garlic powder, parsley, and red pepper flakes.
- Remove the bites from the freezer and brush them generously with the butter mixture. Sprinkle the grated Parmesan over the top so it sticks to the wet butter.
5. The Golden Bake
- Bake for 10–12 minutes until the tops are a deep golden brown and the Parmesan has formed a crispy crust.
- The “Rest” Rule: Let them sit for 2 minutes before serving. This prevents the “molten lava” effect and allows the cheese to stretch rather than run.
The “Marinara” Finish: These are best served with a side of warm marinara sauce or a spicy ranch dip. If you want to go the extra mile, sprinkle a little extra flaky sea salt over them the moment they come out of the oven.