2 cans buttermilk biscuits (8 count/each) ▢32 cherry size mozzarella balls ▢3 tbsp olive oil ▢6 cloves minced garlic minced ▢pinch crushed red pepper flakes ▢2 tbsp butter ▢1/4 cup vegetable oil ▢1/4 tsp salt ▢1 cup shredded mozzarella cheese ▢1/2 cup shredded parmesan cheese ▢mini pepperonis ▢salt and basil to taste ▢marinara for dipping
Preheat oven to 450°F. Open a can of biscuits, cut each biscuit in half, and then flatten and round out.
Place TWO mozzarella balls in the center and wrap the dough around it to form a ball. In a small skillet, heat olive oil over medium heat. Add garlic, red pepper flakes, and butter. Add olive oil and salt.
Roll each dough ball in the butter/oil for a few seconds and then place in a mini muffin pan open side up.
Combine shredded cheese and add some to each dough ball topped with a few pepperonis.
Bake for 8-10 minutes and brush with remaining garlic butter from the skillet. Sprinkle with salt and basil and serve warm with marinara sauce.