Scale

1 can (8-count) refrigerated biscuits (like Pillsbury Grands)

8 mozzarella cheese cubes (about 1-inch each)

2 tablespoons unsalted butter, melted

1 teaspoon garlic powder

½ teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon red pepper flakes (optional)

2 tablespoons grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Marinara sauce (for dipping)

Prepare the Biscuit Bombs:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Flatten each biscuit slightly and place a mozzarella cube in the center.

Wrap the dough around the cheese, pinching the edges to seal completely.

Place seam-side down on the prepared baking sheet.

Season and Bake:

In a small bowl, mix melted butter, garlic powder, Italian seasoning, salt, and red pepper flakes.

Brush the butter mixture over each biscuit bomb. Sprinkle with Parmesan cheese.

Bake for 12-15 minutes, or until golden brown and puffed.

Serve and Enjoy:

Garnish with fresh parsley and serve warm with marinara sauce for dipping.