2 cans refrigerated biscuits (7.5 oz each)
4 oz Mozzarella cheese cut into 20 equal cubes
8 oz jar of basil pesto.
4 Tbsp. melted butter
2 cloves of garlic
1. Cut biscuit dough in half. Flatten dough, spread a teaspoon of pesto in the center of the dough, place a Mozzarella cube on top, pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.
2. Place stuffed dough balls in a cast iron pan.
3. Crush garlic and mix with melted butter. Brush the garlic butter over each ball.
4. Bake for 20 minutes at 400˚F / 200˚C or until the dough is golden brown. Serve warm.
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