Ingredients
• 1 (16 oz) tube refrigerated biscuits (8 large or 10 flaky layers)
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella (or cheddar for sharper bite)
• 3 tbsp butter, melted
• 2 cloves garlic, minced (or ½ tsp garlic powder)
• 1 tbsp fresh parsley, finely chopped
• ¼ tsp onion powder
• Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9″ round cake pan or cast-iron skillet.
- In a bowl, mix cream cheese, ¾ cup mozzarella, garlic, parsley, onion powder, and salt until smooth and spreadable.
- Separate biscuits. Flatten each into a 4–5″ circle (use a rolling pin or palm).
- Spoon ~1 tbsp cheese mixture into center of each. Fold dough over filling, pinching seams completely sealed to prevent leaks. Shape into balls.
- Arrange balls snugly in pan (seam-side down).
- Mix melted butter and remaining ¼ cup mozzarella; brush generously over tops.
- Bake 20–25 mins—until deep golden and puffed.
- Cool 5 mins, then invert onto a plate or serve straight from the pan. Pull apart and devour while warm!
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 22 mins, Total Time: 37 mins, Servings: 8
Calories: 240, Net Carbs: 18g, Fats: 14g, Protein: 8g
✅ Keto option: Use keto-friendly dough (e.g., fathead dough) + full-fat cheeses — net carbs drop to ~3g/bomb.