Garlic Parmesan Cheese Bites

Garlic Parmesan Cheese Bites

Flaky rolls stuffed with soft gooey cheese make these bites irresistible!

8 Bites

Ingredients

  • 1 can refrigerated biscuits

  • 2 mozzarella or cheddar cheese sticks cut into 4 pieces
  • 4 T butter
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 4 T Parmesan cheese
  • Pizza sauce, optional

Directions

  1. Preheat oven to 400 and grease a baking sheet.  Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinching the side around the cheese so it is completely encased by the biscuit dough.  Place seam side down on the prepared baking sheet.

  2. Bake for 10 minutes until golden brown.
  3. Add butter to a small microwave-safe bowl.  Heat on high power to melt, 30-60 seconds.
  4. Stir in garlic powder and Italian seasonings.  When biscuits are done baking, brush with butter mixture and sprinkle with Parmesan cheese.  Serve immediately with pizza sauce, if desired.
Categories

Book Your Event

Complete the quick form below to learn more and save your date!
MM slash DD slash YYYY
As Seen On...

How to make a proper omelette

ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.

Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.

As Seen On...

How cooking with herbs and spices improves your dishes

ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.

His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!

Gerstein uses spices and herbs to add flavor and to garnish the dish.

Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.

As Heard On...
0:00 / 0:00
Chef Larry G
As Heard On...
0:00 / 0:00
Chef Larry G
A Message From Mike Shannon, St. Louis Cardinals Radio Sportscaster and former Major League Baseball player!
0:00 / 0:00
Mike Shannon