Instructions

• Preheat the oven to 400°F. Line a baking sheet with a Silpat or with aluminum foil and lightly spray with cooking spray; set the sheet aside.
• Open the tube of refrigerated biscuit dough and separate into individual biscuits (8 total). If the mozzarella is not already cut, cut the 4 ounces of mozzarella into eight 1-inch square cubes.
• Working with one biscuit at a time, gently flatten the biscuit with your fingers into a round large enough to enclose one cheese cube.
• Place one mozzarella cube in the center of the flattened biscuit. Pull the dough up and around the cheese, pinching the edges together to seal the cheese completely. Place the sealed dough ball seam-side down on the prepared baking sheet. Repeat until all biscuits contain cheese.
• Space the biscuits on the baking sheet so they have a little room (they will expand). Bake in the preheated oven for about 10 minutes, or until the tops are very lightly golden brown—watch them closely in the last minute so they don’t over-brown.
• While the biscuits bake, add the 4 tablespoons unsalted butter to a small microwave-safe bowl and heat on high for 30 to 60 seconds, until melted. Stir in 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon salt until combined.
• As soon as the biscuits come out of the oven, generously brush each one with the butter mixture.
• Optionally sprinkle with the 2 tablespoons finely chopped fresh parsley for garnish. Serve immediately; the biscuits are best warm and fresh.