Cheese Bombs

By lb6156

Ingredients

• 1 tube Pillsbury Buttermilk Biscuits (10 count)
• 10 ounces of soft cheese (like Velveeta)
• 1/4 cup butter
• 1/2 cup Italian Style Bread Crumbs
• 1/2 cup panko
• 1/4 cup grated Parmesan
• 1/2 tsp garlic salt
• 1/4 tsp black pepper

Details

Preparation time 90mins
Cooking time 105mins
Adapted from thegunnysack.com

Preparation

Step 1

Start by cutting a soft cheese that melts easily (like Velveeta) into 1 ounce squares. Using the 4 ounce lines on the cheese package, I cut 4 ounce slices of cheese and cut each of them into four 1 ounce pieces. Place the cheese squares in the freezer for at least one hour or until frozen. This step is VERY important!
Preheat oven to 425°F.
Mix together Italian style bread crumbs, panko bread crumbs, Parmesan, garlic salt and black pepper in a small bowl.
Melt butter in a small bowl.
Remove the cheese squares from the freezer.
Flatten biscuits and place a cheese square on each one.
Wrap the biscuit dough around the frozen cheese and pinch the edges together to seal well.
Dip in the melted butter and coat with the bread crumb mixture.
Place in a greased pie pan with the seam down.
Bake at 425°F for 12-16 minutes or until golden brown.