INGREDIENTS:

• 1 8-count can Pillsbury Grands buttermilk biscuits
• 4 sticks mozzarella string cheesecut into eights 
• 4 tbsp butter melted
• 1 tbps minced garlic
• 2 tbsp parsley finely chopped
• 1 pinch salt

DIRECTIONS:

• Preheat oven to 400 degrees.
• Open the can of biscuits, separate the dough and cut each round in half. Roll or press out the dough so it is about 1/4 of an inch thick, trying to make the dough more round (does not need to be perfect). 
• In a small bowl add the butter, garlic, parsley, and salt. (Optional: you can replace the garlic with 1/4 tsp of garlic powder or 1 tsp of garlic salt. If you’re using garlic salt, do not add a pinch of salt in addition to the garlic salt.)
• Place 2 cut pieces of string cheese in the center of each piece of dough. Fold the edges over the center and seal as best as possible.
• Place each dough ball seam side down on a cookie sheet. Light colored sheets work better as darker can lead to burnt bottoms.
• Brush with the melted butter mixture.
• Bake for 8-10 minutes or until the tops of the cheese bombs are golden brown. Remove from the oven, brush with butter again and serve.

Original recipe available here.