This stuffed cheese bread is my go-to appetizer when I want something that feels indulgent but comes together in a heartbeat. I first stumbled upon this combination during a busy holiday gathering when I needed something quick, and the canned biscuits + melted cheese trick saved the day. The result is a tender, pillowy bite of dough that yields to a molten center of cheese, finished with a glossy brush of garlic-butter that elevates every layer of flavor. It's simple, comforting, and somehow feels more special than the sum of its parts.

I remember nervously handing these out to a table full of skeptical teens and grown-ups; within minutes the tray was empty and everyone wanted the recipe. What makes this version stand out is the attention to small details: the quality of the cheese cubes, the gentle seal so the cheese stays tucked inside, and the quick garlic-butter brush right out of the oven. These touches give a homemade finish to a seriously easy snack—perfect for weeknights, parties, or when you want to impress with minimum effort.

Ingredients

• Refrigerated biscuit dough (1 tube; about 16 ounces): I used a 16.3-ounce tube of Pillsbury Grands Homestyle Butter Tastin' biscuits (8 biscuits). Look for full-size biscuits for a pillowy interior—smaller biscuits will give you tinier bites. Keep the dough cold until ready to fill.
• Mozzarella cheese (4 ounces): Cut into eight 1-inch cubes. Fresh, low-moisture mozzarella works best for even melting; cheddar or diced string cheese may be substituted for sharper or stretchier results.
• Unsalted butter (4 tablespoons, melted): Use real butter for richness. Melting it allows you to blend the garlic and herbs easily and brush a glossy finish onto the baked dough.
• Italian seasoning (1 teaspoon): A ready blend is convenient; dried oregano plus a pinch of thyme is a good sub.
• Garlic powder (1 teaspoon, or to taste): Gives concentrated garlic flavor without the moisture of fresh garlic—use fresh minced garlic if you prefer, but reduce quantity to avoid burning in the butter.
• Salt (1/2 teaspoon, or to taste): Adjust depending on salted vs. unsalted butter and cheese saltiness.
• Fresh parsley (2 tablespoons, finely chopped, optional): Brightens and colors the finished bites—flat-leaf parsley is my favorite.

Instructions

Preheat and Prepare Pan: Preheat the oven to 400°F (200°C). Line a baking sheet with a Silpat or aluminum foil and spray with cooking spray so the bottoms release easily after baking. Position an oven rack in the middle for even browning. Preheating is essential; cold dough takes longer to bake and the cheese may not melt evenly. Fill and Seal: Separate the biscuits and gently flatten each one into a disc with your hands—no rolling pin needed. Place a 1" cube of cheese in the center, bring the edges of the dough up over the cheese, and pinch the seams tightly to seal. Place each sealed ball seam-side down on the prepared sheet. Work quickly so the dough stays chilled and easier to handle. Bake: Bake for about 10 minutes, watching carefully starting at minute 8. You want a very light golden brown; these can go from underdone to overdone in less than a minute. The tops should be set and slightly glossy, not deeply browned. If using larger biscuits, add a minute or two—but check frequently. Make Garlic-Butter: While the biscuits bake, melt the butter in a small microwave-safe bowl for 30–60 seconds on high. Stir in Italian seasoning, garlic powder, and salt until combined. The warm butter will carry the herbs and garlic flavor into the dough surface. Brush and Serve: As soon as the biscuits come out of the oven, generously brush each one with the garlic-butter mixture so it soaks into the top and edges. Sprinkle with chopped parsley if using. Serve immediately while the centers are molten—these are best warm and fresh.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, reheat in a 350°F oven on a baking sheet for 6–8 minutes rather than the microwave—this refreshes the exterior while re-melting the interior. For longer storage, assemble but do not brush with garlic-butter; freeze the assembled sealed balls on a parchment-lined tray until solid, then transfer to a labeled freezer bag for up to 3 months. Bake from frozen and brush with butter right after baking.

Ingredient Substitutions

If you need to alter the recipe, there are easy swaps: use sharp cheddar for a tangier interior (cut slightly smaller cubes as it melts differently), pepper jack for heat, or provolone for a milder, stretchy center. For a dairy-free option, use plant-based cheese that melts well and dairy-free buttery spread for the glaze—note texture and flavor will differ. To make gluten-free versions, buy a gluten-free biscuits brand and check the melting behavior; baking times may vary slightly.

Serving Suggestions

Serve these on a warm platter garnished with extra chopped parsley and a small bowl of marinara or ranch for dipping. They pair beautifully with a crisp green salad or a charcuterie board for variety. For a brunch twist, place alongside scrambled eggs and roasted tomatoes. For parties, place toothpicks in each so guests can grab-and-go.

Cultural Background

This recipe is a modern American comfort-food riff that leverages refrigerated dough—a convenience introduced mid-20th century that revolutionized quick home baking. Stuffed bread concepts are universal, echoing calzones, panzerotti, and stuffed rolls in many cuisines. The idea of hiding molten cheese inside dough is timeless; here it's simplified for busy home cooks using pantry staples.

Seasonal Adaptations

In winter, boost the richness with smoked cheeses and a sprinkle of chopped rosemary. During summer, stir in finely chopped sun-dried tomatoes or basil into the butter for a fresher flavor. For holiday entertaining, add a pinch of red pepper flakes to the butter and swap mozzarella for a festive smoked gouda.

Meal Prep Tips

Assemble the balls the day before and keep them tightly wrapped in the fridge; bake and finish with butter the next day for freshly hot bites with minimal morning prep. For larger gatherings, freeze half of the assembled pieces and bake from frozen to deliver steady trays of warm appetizers throughout the event.

These bites are proof that a few smart shortcuts and attention to simple finishing touches can produce truly memorable results. Give them a try, and adapt fillings to suit your crowd—once you have this technique down, the possibilities are endless.