Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Separate the biscuits and cut each one into four equal pieces.
- Flatten each piece of dough, place a mozzarella cube in the center, and wrap the dough around it, pinching the seams to seal tightly into a ball.
- In a large bowl, whisk together the melted butter, minced garlic, Italian seasoning, and salt.
- Add the stuffed dough balls to the garlic butter mixture and toss gently to coat them completely.
- Arrange the coated dough balls on the prepared baking sheet in a football shape, ensuring they are packed tightly together.
- Sprinkle the top with the shredded cheddar cheese.
- Bake for 20-25 minutes, until golden brown and bubbly. Let cool for 5-10 minutes.
- Pipe the sour cream or cream cheese on top to create the football laces. Garnish with fresh parsley if desired and serve warm.
Nutrition
Notes
Dough Tip: If you can't find large biscuits, regular-sized ones work too; you may just need three cans.
Cheese Tip: For the best melt, use a block of low-moisture mozzarella and cube it yourself. Pre-shredded cheese has anti-caking agents that can prevent a smooth melt.
Serving Suggestion: This bread is fantastic served alongside warm marinara sauce or ranch dressing for dipping.
Cheese Tip: For the best melt, use a block of low-moisture mozzarella and cube it yourself. Pre-shredded cheese has anti-caking agents that can prevent a smooth melt.
Serving Suggestion: This bread is fantastic served alongside warm marinara sauce or ranch dressing for dipping.
