Garlic Parmesan Cheese Bombs

User Reviews

5

4 reviews
Excellent

Garlic Parmesan Cheese Bombs

This recipe is SO easy!! Just a couple of ingredients and the whole thing takes about 15 minutes. 

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Ingredients

Servings
  • 1 (16-ounce) refrigerated biscuits can
  • 3 mozzarella cheese cut into 4 pieces each (so you have 12 total, sticks
  • 4 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Parmesan Cheese

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Cut the 3 mozzarella cheese sticks into 4 pieces each, 12 pieces total.
  2. Separate the 1 (16-ounce) can refrigerated biscuits and cut them into 12 equal pieces. Place one piece of cheese in the center of each biscuit piece, and pinch the sides around the cheese so it is completely encased.
  3. Place the seam-side down on the prepared baking sheet. Bake for 10 minutes until golden.
  4. Melt the 4 tablespoons butter and stir in 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 tablespoon parmesan cheese. When the biscuits are out of the oven, brush the butter mixture over each biscuit. Serve warm.

Nutrition Information

Show Details
Calories 57kcal (3%) Carbohydrates 1g (0%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g (1%) Monounsaturated Fat 1g (5%) Trans Fat 0.2g (10%) Cholesterol 14mg (5%) Sodium 93mg (4%) Potassium 7mg (0%) Fiber 0.1g (0%) Sugar 0.02g (0%) Vitamin A 124IU (2%) Vitamin C 0.01mg (0%) Calcium 14mg (1%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 57 kcal

% Daily Value*

Calories 57kcal 3%
Carbohydrates 1g 0%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 14mg 5%
Sodium 93mg 4%
Potassium 7mg 0%
Fiber 0.1g 0%
Sugar 0.02g 0%
Vitamin A 124IU 2%
Vitamin C 0.01mg 0%
Calcium 14mg 1%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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5

4 reviews
Excellent

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