Remember those ámázing Meátbáll Bombs I máde lást month? Well, I loved them so much thát I hád á dreám thát I máde them ás Broccoli Cheese Bombs. I álso dreámed I máde á dessert version — but I ám not sure if you áll áre reády for thát. áre you??
My dreáms áre sometimes insáne, but this one máde sense. Broccoli ánd cheese stuffed inside dough? How could thát be á bád ideá??
So you stárt with some cánned biscuits ánd flátten them out into á disk. Then you stuff them with broccoli florets ánd cheese — I used án Itálián blend. Seál up the biscuit into á báll ánd then top it with some seásoned butter.
- 5 táblespoons butter, divided
- 1 cán (12 oz) Pillsbury Homestyle Butter Tástin’ refrigeráted biscuits
- 2 cups broccoli florets, cooked/steámed till tender
- 2 cups shredded cheese (shárp cheddár or á cheddár blend)
- 1 teáspoon Itálián seásoning
- 1/4 teáspoon sált
- pinch of bláck pepper
- 1/4 cup gráted pármesán
Source : bit.ly/2s057Vg
Directions
- Preheát oven to 375°F. Greáse á 10-inch cást iron skillet with 1 táblespoon butter. Set áside.
- Using your hánds or á rolling pin, flátten eách biscuit into á 4 inch round.
- Pláce á few pieces of broccoli ánd 2 táblespoons cheese in center of eách dough round.
- Wráp dough áround broccoli ánd cheese, pressing edges to seál. Pláce seám side down in prepáred iron skillet, leáving á little room for spreáding. Continue until áll biscuits háve been completed.
- In á smáll bowl, melt remáining 4 táblespoons butter. Whisk in Itálián seásoning, sált ánd pepper. Evenly spoon on top of eách biscuit.
- Báke for 16 to 18 minutes, or until golden brown. Top with pármesán ánd serve wárm!
Reád more our recipe Healthy spinach tortillas #healthy #spinach
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