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READY IN 20 mins

Mozzarella Puffs

Read Reviews (73)

"Buttermilk biscuits are stuffed with mozzarella cheese, covered in pizza sauce and baked to golden perfection." — Arreinia Grubb

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Original recipe makes 10 biscuits Change Servings

1 (7.5 ounce) package refrigerated buttermilk biscuit dough
1 teaspoon dried oregano

3 ounces mozzarella cheese, cut into 3/4 inch cubes
2 tablespoons pizza sauce

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes.
Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce.
Bake in the preheated oven 10 to 12 minutes, or until golden brown.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Good recipe. When I want this same flavor in a bigger bite...I lightly flatten one biscuit, spread with a little italian flavored tomato paste, three pepperoini slices, and a little cheese. Then I top with another slightly flattened biscuit and seal with a fork around the edges. Brush with a little butter and sprinkle with a little italian seasoning. Little pizza pockets! Serve with marinara for dipping.

—BUMPKINLVR

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Most Helpful Critical Review

Mar 29, 2006

These were good but I made a few modifications. I added about 1 tsp. or so of garlic powder to the biscuit dough itself and put a light sprinkle of basil and parmesan on the top before I baked it. I used Barilla marinara sauce, but the first time I made it, it came out kind of soggy so I just kept it on the side for dipping. Overall, not bad though. Thanks for the idea. :)

—Katherine

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95 Ratings

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Jan 25, 2004

This is so simple to prepare. The kids especially liked it. I might add a small amount of finely chopped pepperoni with the cheese next time.

—WYNNWYNN

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Jan 25, 2004

My 5 year old daughter helped me make these, and it was fun and easy! We all enjoyed eating them--they make a great appetizer or part of a Friday night dinner.

—LLOWER

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May 21, 2005

This was good, but could be better. I added some pepperoni to the cheese, and a pinch of garlic salt too. I didn't add much pizza sauce to the mixture though either. You can also make this with scrambled aggs and bacon and cheese stuffed into the biscuits. Thanks for the versatile idea!!

—JAHLERS

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Jan 25, 2004

I made 60 of these for a Christmas party. I came home with about 8. The next day for a birthday party I made 20 more and they were all eaten. Everyone loved them! I did do a few things diffrently. I used regular canned biscuit dough (the store did not have the buttermilk dough) and the pre-cut colby-jack cheese cubes and instead of pouring the sauce on the puffs, I had it in a bowl to the side. Next time (and there definantly will be a next time) I think I may add a little garlic salt in with the oregano.

—VICKI S.

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Jan 25, 2004

I made these and they tasted great with or without the sauce.

—MERR2D2

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Jan 25, 2004

This is the best. I haven'tever tasted any better food then this. Hip Hip Hooray! And it ain't easy to impress me cause I'm piky!

—SQUIRTLE0

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Nutrition

Calories
92 kcal
5%

Carbohydrates
9.8 g
3%

Cholesterol
6 mg
2%

Fat
4.3 g
7%

Fiber
0.3 g
1%

Protein
3.5 g
7%

Sodium
282 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mozzarella Puffs

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 92
Calories from Fat: 38

% Daily Value *
Total Fat 4.3g 7 %
Saturated Fat 1.6g 8 %
Cholesterol 6mg 2 %
Sodium 282mg 11 %
** Potassium 44mg 1 %
Total Carbohydrates 9.8g 3 %
Dietary Fiber 0.3g 1 %
Protein 3.5g 7 %
Sugars 1.8g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 10 %
Iron 6 %
** Thiamin 9 %
** Niacin 11 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.