Italian Cheese Bombs

• Meat

  • 16 slices Salami

• Baking & Spices

  • 1 (16 ounce tube Biscuit dough
  • 1/4 cup Italian seasoning, dried

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 6 oz Low moisture mozzarella, part skim
  • 1/4 cup Parmesan cheese

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 (16 ounce) tube biscuit dough
• 6 ounces part skim, low moisture mozzarella (can substitute cheese sticks)
• 16 slices (about 2 ounces) salami (I used a little under half of a 5 ounce package)
• 1-2 tablespoons olive oil
• 1/4 cup parmesan cheese
• 1/4 cup dried Italian seasoning

Directions

• Preheat oven to 400 degrees F.
• If package has 8 biscuits, split each biscuit in half to make 16 flat disks. Divide cheese into 16 equal portions. Cut each piece of salami up into 4 pieces.
• One biscuit at a time, add chunk of cheese and 4 pieces of salami on dough and then wrap ends around to create a ball. Be sure to fully seal.
• Add olive oil to a shallow cup. Add parmesan and seasoning to another shallow cup.
• Once all the balls have formed, dip each ball in the olive oil and then roll the top in the parmesan seasoning mixture. Place on a baking sheet with the parmesan seasoning side up.
• Bake in preheated oven until golden brown, about 10-15. Serve immediately so the cheese is nice and melty.