- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 4 -6
Ingredients
- 8 ounces cream cheese, room temperature
- 8 ounces cream cheese, room temperature
- 2 cans (10 oz each) chili sauce (hot dog chili)
- 2 cups shredded cheese (I used Colby Jack)
- 1 can regular refrigerated biscuits
- 1/2 pound fresh mozzarella cheese, cut into small cubes (about 1/2 inch to an inch)
- 1 tablespoon Italian seasoning
Instructions
- Preheat oven to 375F.
- Open the refrigerated biscuits and cut each biscuit into 4 pieces.
- Place a cube of Mozzarella into the center of a piece of biscuit.
- Fold up the sides and the edges until the cheese is enclosed in the dough. Roll each piece of biscuit and cheese in the palm of your hand until a ball forms.
- Continue until all the biscuits and cheese have been used.
- In a medium bowl, mix together the cream cheese, chili and shredded cheese.
- You may need to heat the mixture up in the microwave to make sure it mixed smoothly.
- Pour the chili mixture into the skillet.
- Top with the biscuit bombs.
- Sprinkle the biscuits with the Italian seasoning.
- Bake for 30 minutes or until biscuits are done.
- Check them after 15 minutes and if they look like they\'re getting too brown, lay a piece of foil over them while they continue to bake so that you don\'t burn the tops.
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