Biscuit and Mozzarella Skillet Bites are a new family favorite treat. Biscuits can be used in such a wonderful and quick way when they are filled with cheese.

You can make your own or, like me, go the easy route and make these delectable bits using a can or two of Southern Biscuits.

Really, it’s not difficult to impress my family. They are content with just a little bit of comfort food every so often, and they truly loved these Biscuit and Mozzarella Skillet Bites.

When I was daydreaming about biscuits, it struck me: why wouldn’t I make something like biscuit with fresh mozzarella in a skillet but as little bites?

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Let me tell you, we cleaned a big skillet of these biscuit and mozzarella bites in less than ten minutes since it was so simple and delicious.

Although it may not be the healthiest option, we all attempt to eat something that makes us feel good within.

My preferred method to make this biscuit with mozzarella is in a skillet, then after baking it serve with marinara sauce. This can even be included on your cheese board. Additionally, it’s ideal for any sporting event, such as a football social gathering.

If you like these Biscuit and Mozzarella Skillet Bites you might also like these recipes

My family loves snacks, so you can absolutely serve biscuits with mozzarella with some deli meat like salami and cheese and dips in place of snacks and everyone will be delighted.

These Biscuit and Mozzarella Skillet Bites are Easy-Peasy Lem0n Squeezy!

I can’t wait to see your biscuit skillet versions. I will be posting more of  biscuit bites soon, but with different filling obviously!

If you decide to make this tasty and simple Biscuit and Mozzarella Skillet Bites, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

YOU MIGHT LIKE THESE RECIPES:

Quick and Easy Pasta with Beef Sauce

Phyllo Triangles Stuffed with Cheese

Waffle Breakfast Board

Ham and Cheese Skillet Sliders

Fiesta Lasagna Skillet

Thank you all for your support!!!

Yield: Makes 16

Biscuit and Mozzarella Skillet Bites

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You may serve these biscuit bites with pasta or as a delicious snack.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 can of Southern Homestyle Biscuits, 8 ct., 16.3 oz
• One pack of fresh mozzarella balls.
• 2 to 3 tablespoons of unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley

Instructions

1. Each biscuit should be divided in half, then rolled out with a rolling pin into a circle.
2. Place a cheese ball in the center, then close the biscuit to form a small ball over the cheese.
3. Place in the well-seasoned skillet. Make sure to leave a few gaps between each biscuit. They will raise a little so this will give them room to expand.
4. Melted unsalted butter that has been combined with garlic powder and dried parsley should be applied.
5. Cook for 18 to 20 minutes, or until golden brown, in an oven that has been preheated to 375°F (190°C). After they have finished baking, you can brush some extra butter.
6. Serve with any dipping sauce of your choosing.

Notes

You can use other herbs and seasonings if you wish.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 99Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 83mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 2g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

I partnered with Minerva Dairy to show you how I create this recipe using their delicious butter.

6 generations of Butter Makers, Minerva Dairy is America’s oldest family-owned creamery. Also, this delightful butter is 85% butterfat, high-quality made from pasture-raised cow milk.

I would not only recommend this butter for sautéing, or to make your sauce richer, but for baking and just spreading on your morning toast as well. It is most definitely lusciously delicious! I must admit the Minerva Dairy Butter is one of the best.

Nonetheless, these spicy meatballs are fantastic when you serve them as an appetizer with ranch or blue cheese dressing, and some crunchy vegetables. Also, you could make the best meatball sandwich. We tried it and fell in love with each bite. Also, if you cannot find ground chicken you can substitute with ground turkey.

I tried it and it was just as good!

Tap here for more amazing recipes made with Minerva Butter

Anyways, I have decided to show you today how I made a fun and tasty appetizer platter these delicious meatballs.

This platter would be perfect when you have guests, of course, for potlucks or served for the big game, as well as quick and tasty bites for yourself.

If you make my Buffalo Chicken Meatballs, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Yield: 16 Meatballs

Buffalo Chicken Meatballs

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Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1-pound ground chicken (or ground turkey)
• 1 large egg
• ¼ onion, minced
• 2 tablespoon fresh parsley, chopped
• ½ teaspoon garlic powder
• ½ tablespoon dried parsley
• ¼ cup Parmesan cheese, grated
• ¼ cup panko breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon oil

Buttery Sauce:

• 4 tablespoons butter
• 1 cup buffalo wing sauce

Optional Ingredients for the platter:

• 1 pack mini mozzarella cheese balls
• ½ block feta cheese
• 1 pack baby carrots
• Bunch of celery
• Snow peas
• Radishes
• English Cucumber
• ½ cup Ranch dressing
• ½ cup blue cheese dressing

Instructions

1. Preheat oven to 400°F.
2. Add onion, garlic, an egg, Parmesan cheese, breadcrumbs, herbs,
   and seasonings to a large bowl then stir with a fork to combine.
3. Add ground chicken then mix until combined, then drizzle a
   bit of oil – do not over-mix or meatballs will be tough. Divide chicken mixture
   into quarters, then each quarter into 4 balls, which gives you 16 meatballs.
4. Place meatballs onto a buttered cooling rack set on top of a
   baking sheet, then bake for 20 to 25 minutes.
5. Melt butter in a skillet over medium-high heat then add
   buffalo sauce and stir to combine.
6. Add cooked meatballs to the skillet then turn them around to
   coat in sauce.
7. Place a lid on top and turn heat to low to keep warm. The
   the sauce will get thicker.
8. Serves everything on the charcuterie board, a large plate,
   or a platter.

Notes

• Oil your hands with a bit of oil so the meatballs roll
  easier.
• You may use grill, or air-fryer to cook meatballs. Cooking
  time may vary.

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Pepperoni and Burrata Pizza with Pesto make an amazing dinner idea as well as party food. It is simple, tasty and so easy.

Pizza is my life savior, literally and figurately. It is such a fantastic, cheap, and satisfying way to feed your whole family.

I just love it when nobody complains at the table, and everyone gets a slice of pizza with the toppings that they want.

Usually, I double the amount of dough to make a smaller, maybe 10-inch pizza, with toppings of their choice.

Also, it does not feel bad at all when they praise you with the line “you’re the queen, mom”… Well, I am the queen in my castle anyways.

Jokes to the side, this pizza was amazing. I loved everything about it. Although the next time, I will probably add bacon since I am not the biggest fan of pepperoni.

Don’t get me wrong, I like pepperoni pizza. However, I would rather use thick carved slices of ham or perhaps some sausage, like breakfast sausage on the pizza because it is not as strong as pepperoni.

With that being said, my kids love pepperoni. So, I had to add these fun and cute minis. I think they look so beautiful on the pizza. Don’t you think so?

Anyhow, I tried to carefully write a detailed recipe on the recipe card.

If you see any possible mistakes, which unfortunately happen from time to time, do not hesitate to contact me or leave me a comment.

I try my best to read it through a couple of times, but typos do happen.

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I adore Murray’s Burrata. They do not pay me to say that, but I just love the quality of their product.

As I said, you can add whatever you want; with pepperoni or without it, a mixture of provolone and mozzarella cheese or perhaps more meat.

Additionally, basil pesto is such an amazing addition to this pizza. It literally gives you absolutely incredible flavor.

You can and you should personalize your pizza however you want.

Happy Baking!

Hey, if you get inspired and make this tasty Pepperoni and Burrata Pizza with Pesto, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

EASY TUNA PIZZA

EASY S’MORES SWEET PIZZA

TOAST PIZZA ROLL

SUPREME BREAD PIZZA

PEPPERONI PIZZA ROLLS (CALZONE)

THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

VEGETABLE HUMMUS PIZZA

Yield: 2 Pizzas

Pepperoni and Burrata Pizza with Pesto

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Pepperoni and Burrata Pizza with Pesto; flavorful and delicious pizza that you will love.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Wait Time 10 hours

Total Time 10 hours 30 minutes

Ingredients

• 1 cup of warm water (240ml), a splash more if needed
• 1 envelope active dry yeast (1/4 oz/21g)
• 2 teaspoons sugar (8g)
• 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
• 4 cups bread flour (480g), all-purpose works well too
• 3 teaspoons salt (17g)

Pizza Toppings for 1 pizza

• 1/2 pack Mini pepperoni or regular size
• 4 ounces Mozzarella cheese, shredded
• 1 burrata cheese, about 4 ouses (I used Murray's burrata 8 oz container pack)
• 2 to 3 tablespoons basil pesto

Garnish

• Fresh cherry tomatoes split in half
• Fresh basil

Instructions

Pizza Dough Prep:

1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
3. Pour water with yeast and sugar in the flour.
4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
6. Place dough in a lightly greased bowl. Cover with plastic wrap and allow it to rise once. Knead with hand then refrigerate for at least 6 hours to up to 24 hours.
7. Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 10 to 12 inches in length. You can use 1 extra-large pizza or two regular size pizzas. If you are making two then separate into two. Measure and cover.
8. Flatten dough into a disk, then shape it into a smooth ball by folding the edges of the round in toward the centre several times and rolling it between your hands on the counter.
9. Cover (each) dough ball with a clean cotton towel and allow to rest for about 30 minutes.

Baking time:

1. Heat oven (pizza stone inside on lower rack) to 450 degrees Fahrenheit or use your regular pizza baking pan, no pan pre-heating required. Give the oven about 20 to heat up.
2. When you’re ready to build the pizzas, sprinkle a couple of teaspoons of flour on a board or your countertop and place the dough right in the middle.
3. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
4. At this point, you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough by moving dough away from a centre with a bit of force.
5. You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
6. Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.

Topping:

1. Shred your own mozzarella block, and add pepperoni.
2. Stretch pizza over your baking pan or slide OR the hot pizza stone if you are using it.
3. Bake pizza for the first 10 minutes, depending on your oven. If you are baking it on the pizza stone bake for about 7 minutes. Keep an eye on the pizza.
4. Rip apart burrata with your hands, then pull the pizza out for a few seconds.
5. Evenly add burrata all over the pizza, then add a few tablespoons of basil pesto. You can add more or less just spread a bit everywhere.
6. Place pizza back in the oven and bake for an additional 3 to 4 minutes or until the cheese is bubbly. We should not add burrata right away on the pizza because it will produce too much moisture while baking so we going to add on the end.
7. Slide pizza your cutting board. Let it rest for a couple of minutes before slicing with a pizza cutter.
8. While the pizza is cooling, slice cheery tomatoes and add on the pizza just before serving with a drizzle of olive oil and some fresh basil if desired.

Notes

I really love this combination, however, you can always costume make and build your pizza with toppings that you like.

When you know how to make this classic easy dough, then you really make anything with it such as pizza rolls, stromboli, calzoni, etc.

You can use store-bought pizza dough which is located usually in the DELI section of your grocery store. It is sold by the pound and you can make 1 pizza.

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