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Mozzarella Puffs Recipe
Mozzarella Puffs Recipe photo by Taste of Home

Mozzarella Puffs Recipe

Publisher Photo
"These savory cheesy biscuits go over great at my house," reports Joan Mousley Dziuba of Waupaca, Wisconsin. "Since they're so quick to make, I can whip up a batch anytime."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings

Ingredients

  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 1 teaspoon dried oregano
  • 1 block (2 to 3 ounces) mozzarella cheese
  • 2 tablespoons pizza sauce

Nutritional Facts

1 serving (1 each) equals 69 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 216 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Make an indentation in the center of each biscuit; sprinkle with oregano. Cut the mozzarella into 10 cubes, 3/4 in. each; place a cube in the center of each biscuit. Pinch dough tightly around cheese to seal. Place seam side down on an ungreased baking sheet.
  2. Spread pizza sauce over tops. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 10 servings.
Originally published as Mozzarella Puffs in Taste of Home June/July 1996, p64

Nutritional Facts

1 serving (1 each) equals 69 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 216 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein.

Reviews for Mozzarella Puffs

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 30, 2011

I've been making these for years and this recipe is always a hit. I love how easy it easy.

MY REVIEW
Reviewed Dec. 7, 2010

These were really quick to make and were great as a side with pasta. I didn't have mozzarella (my kids ate it prior to my making these lol) but they were still good made with Jack and Swiss.

MY REVIEW
Reviewed Jan. 20, 2010

These were excellent. A huge hit over Christmas at my Mother's house. She then asked for the recipe to make for New Year's. I would add a bit more seasoning to the biscuit, but that's all.

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