Mozzarella Cheese Bombs in 27 Minutes

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the 8 oz (225g) mozzarella cheese pearls dry with a paper towel to prevent leaking.
3. Toss the dried mozzarella pearls in a bowl with ½ tsp (1.5g) garlic powder until evenly coated.
4. Open the can of refrigerated flaky biscuits and separate the dough.
5. Using a rolling pin or your palm, flatten each biscuit into a disc approximately 4 inches (10 cm) in diameter and 1/4 inch (0.6 cm) thick.
6. Place one mozzarella pearl in the center of each dough disc.
7. Gather the edges of the dough and pull them upward, pinching the top tightly to seal the cheese inside, then roll between your palms to form a smooth ball.
8. Place the balls on the prepared baking sheet, leaving 2 inches of space between each.
9. Bake for 10–12 minutes, or until the tops are a deep golden brown.
10. While the bombs bake, whisk together 3 tbsp (42g) melted unsalted butter, 2 cloves (6g) minced garlic, 1 tbsp (8g) chopped parsley, and ¼ tsp (1.5g) salt.
11. Immediately upon removing the tray from the oven, brush the garlic butter glaze generously over each hot bomb.