“Nobody says anything at any meal, to anybody. All the passengers are very dismal, and seem to have tremendous secrets weighing on their minds.”
– Charles Dickens
_ _ When my sister and I were little, our mother rarely kept what our generation considers “childhood food” in the house. Things like Chef Boyardee and Easy Mac were looked upon with disdain. I think it’s the chemicals in the food that she’s opposed to; she has developed many “theories” regarding food packaging and modernization, all of which end with humans dying out after discovering that non-stick bakeware causes genetic mutations… or things of that nature. So these are my take on Hot Pockets [insert Jim Gaffigan joke here] made sans preservatives!
Servings: 10 rolls
1 can Buttermilk Biscuits (NOT the kind with layers)
Fresh Mozzarella, 1/2 inch cubes (3 per roll, so about 30)
1/4 cup Melted Butter or Olive Oil
1/4 tsp Garlic Powder
1/4 tsp Oregano
1/4 tsp Dried Basil
1/4 cup Shredded Mozzarella or Parmesan (optional)
Marinara Sauce for dipping
Note: You can change these up to make them any way you like- add pepperoni, or vegetables etc.
Preheat oven to 350°F
1. Open the can of biscuits and cut each one into quarters. In each quarter, take a sharp knife and make a deep slit like you’re cutting it into a pita pocket.
2. Insert a cube of mozzarella (and any other stuffings you want/can fit) into the biscuit quarter and roll it into a ball around the cheese, sealing all the edges as best you can.
3. If using a non-stick muffin tin, there’s no need to grease, otherwise lightly coat the tin with baking spray. Put 3 biscuit balls in each tin (there will be one with only 2).
4. Brush the tops of the biscuits with butter or olive oil and sprinkle the garlic powder and herbs over top. Finish with some grated mozzarella or parmesan.
5. Bake for 15-20 minutes, or until the tops begin to get a nice golden brown. Serve with your favorite Marinara sauce, warmed.