Grilled Cheese Poppers
1 can regular sized biscuit dough
1-8 oz. block sharp cheddar cheese, sliced into 1-inch cubes
¼ cup butter
1 tsp. Pesto Spice Blend
1 tsp. Romano Cheese Powder
½ tsp. Brazilian Petite Sea Salt
1-8 oz. block sharp cheddar cheese, sliced into 1-inch cubes
¼ cup butter
1 tsp. Pesto Spice Blend
1 tsp. Romano Cheese Powder
½ tsp. Brazilian Petite Sea Salt
PREHEAT oven to 375° F.
FLATTEN the biscuits.
PLACE 2 cubes of cheese on each biscuit and fold the biscuit dough over the cheese.
ROLL the biscuits into balls.
PLACE each ball into a muffin tin.
MELT the butter.
COMBINE seasonings and melted butter and whisk.
SPOON 1 tsp. of the butter mixture over each ball of dough.
BAKE for 15 mins.
FLATTEN the biscuits.
PLACE 2 cubes of cheese on each biscuit and fold the biscuit dough over the cheese.
ROLL the biscuits into balls.
PLACE each ball into a muffin tin.
MELT the butter.
COMBINE seasonings and melted butter and whisk.
SPOON 1 tsp. of the butter mixture over each ball of dough.
BAKE for 15 mins.