Biscuit Balls With Cheese Filling – the Best Delicious Food
There’s a time and place for impressive appetizers —sit-down dinners, cocktail parties, or any time you’re wearing “good clothes”—but what about no-makeup, no-bra days? Do I stay home on Saturday nights? This is the perfect excuse to make air fryer sponge balls with cheese filling. They’re quick and easy to make and perfect for enjoying on the couch. (Sharing is up to you.)
Cookies and Cheese is a comfort food combination that lifts your spirits and sticks to your ribs. Spread with butter and sprinkled with garlic salt, these cheese-filled cookie balls are delicious until the last bite. I use canned biscuit dough for this recipe. This type of dough works best because it is much more pliable than homemade puff pastry dough, which is not meant to be overworked. It also makes the recipe faster and much easier. Hmm, maybe I have two jars of cookie dough left over from Thanksgiving. I think you can too.
For the cheese pocket in the center, I used low moisture mozzarella. This is the most underrated member of the mozzie family and is invaluable in most recipes that require stretching. The low moisture variety has a more concentrated milky flavor and a good balance of salt. It has all the elasticity of fresh mozzarella without the extra water. While it may seem like a small difference, the extra water makes the dough less flavorful and, more importantly, in this case, may prevent the dough from fully cooking inside the cookie pocket. If you don’t care too much about stretch, you can use any other low-moisture melting cheese, such as cheddar, Swiss or Gouda.
If you’re going to do this, you’ll need an air fryer:
How to make biscuit balls with cheese filling?
Cut the mozzarella block into a couple of slices just under an inch wide. Cut the slabs into six equal squares, which will be almost one-inch cubes. Open one jar of biscuit dough. Each cookie will make one ball.
Place a piece of cheese in the center of one cookie. Fold the edges up and place over the cheese and seal. It will take several persistent squeezes to pinch it. Turn the ball seam side down. Repeat with the remaining biscuit balls. Then go back to the first ones and check their seams. Clamp all holes.
Air fry the sponge balls, seam side down, for eight to 10 minutes at 375°F on the air fry setting. The surface of the cookies should be well browned. Let them cool on a wire rack for at least five minutes. Before serving, brush them with melted butter and sprinkle with salt and seasonings.
I used granulated garlic and salt, but I’m sure Italian seasoning, herbes de Provence, or any other bagel seasoning would be excellent. To do this, you can also sprinkle some seasonings, seeds, or a little hot sauce in the center of the cheese block before folding it. Just be careful with the sauce. If you add too much moisture, the cookies will be harder to seal and the dough may not cook through.
Biscuit balls with cheese filling
Ingredients:
-
1 jar biscuit dough
-
8 cubes low moisture mozzarella (¾ to 1 inch cubes)
-
1 tablespoon butter, melted
-
Garlic salt for sprinkling (or other dry seasonings)
1. Preheat air fryer to 375°F on air fry setting.
2. Open the jar of biscuit dough. Place a piece of cheese in the center of each cookie. Fold the edges of the dough up and over the cheese. Pinch the edges to seal the cake into a ball. Turn the ball seam side down. Repeat this for all the cookies. Make sure the seams on all the cookies remain closed and pinch any holes closed.
3. Air fry the balls for 8-10 minutes, depending on your air fryer. All cookies should be a uniform dark brown color. Cool them on a wire rack for a few minutes. Using a pastry brush, brush melted butter over the entire surface of each sponge ball. Sprinkle them all with garlic salt or any other seasonings you like.