My son helped me make these stuffed Pillsbury Southern Biscuits. The fillings you can use are limitless! We used what we had on hand, some with mozzarella and salami, and some with mozzarella and pepperoni. My family really enjoyed them. I’ll be making these again and experimenting with different fillings.
Ingredients:
- 1 tube of Pillsbury Grands Southern Biscuits
- Sliced Mozzarella Cheese, broken into smaller pieces to fit the biscuit, I used Land O’ Lakes Sliced Mozzarella Cheese and folded the slices 4 ways
- 1 container of Pearl Size Fresh Mozzarella Balls, I used Galbani brand
- If using all Salami, you need 16 slices for all 8 biscuits, I used Columbus brand sliced salami
- If using Pepperoni, I used Sandwich sized Pepperoni, you’ll need 8 slices for the 8 biscuits
- Olive oil spray
- Freshly grated Locatelli Pecorino Romano Cheese, garlic powder, sea salt, and parsley flakes, to garnish the top of the stuffed biscuits
Instructions:
- Preheat oven to 375°.
- Line a baking sheet with parchment paper. Open the biscuits and roll them out fairly thin in order to fit the filling.
- Place the salami, (or pepperoni, whichever you choose) the fresh mozzarella, and the slice of mozzarella on top.
- Fold the top of biscuit and pull the bottom of the biscuit up until they stick together. Then pull the sides over too. Pinch the edges shut. Then flip the stuffed biscuit so the seam sides are down on the parchment paper.
- When all 8 biscuits are stuffed, spray each with olive oil spray. Top each with freshly grated Locatelli cheese (or Parmesan, use what you have), a sprinkle of garlic powder, sea salt, and Parsley Flakes for color.
- Bake at 375° according to the package directions, until the biscuits are golden brown on top.
- Serve warm with your favorite dipping sauce. Or eat as is!
Enjoy!
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