Ingredients
Units
Scale
Cream Filling
- 6oz cream cheese, softened to room temperature
- 2-3 Teaspoons Garlic, minced
- 1 Tablespoon Fresh Herbs Finely Chopped- I like Basil, Chives, and Parsley
- 1/3 cup Shredded Italian Cheese Blend
Dough
- 1 Can of 8 Pillsbury Grands Flaky Layers Biscuits
- 24 Pepperoni Pieces
- 1 cup Shredded Italian Cheese Blend
- 4oz (1/2 Cup) Butter, melted
- Serve with your favorite pizza sauce or marinara sauce
Instructions
- In a bowl of an electric mixer fitted with the paddle attachment or a large bowl with a handheld mixer beat cream cheese for two minutes, until light and fluffy. Then add in garlic and fresh herbs. Mix until fully combined then fold in cheese. Set the bowl in the freezer while you prepare the rest of the recipe.
- Preheat oven to 350F/180C and grease a mini muffin pan.
- Cut biscuits into thirds. Flatten each third of the biscuit into a disc shape. If using pepperoni place a piece of pepperoni over the biscuit then using a 1/2 teaspoon scoop a dollop of cream cheese mixture onto the disc, press on some more cheese then pinch the dough closed, and roll the ball to completely enclose. Repeat with all biscuit pieces.
- Place melted butter in a bowl. Place dough ball quickly in butter then place in the prepared muffin tin, one ball to one muffin slot. Sprinkle more cheese on if desired.
- Bake 16-19 minutes, until golden brown. Some balls will open up showing the gooey cheese, this is normal. Let cool for 5 minutes then devour!
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
