RECIPES USING MOZZARELLA BALLS RECIPES

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Place 1 piece of cheese on center of each round. Fold edges up and over cheese; pinch to seal. Place biscuits, seam sides down, in baking dish.
• In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture. Sprinkle with basil.
• Bake 15 to 20 minutes or until golden brown.
• In small microwavable bowl, microwave marinara sauce on High about 1 minute or until warmed. Serve warm biscuits with marinara sauce for dipping.

Steps:

• Drain, rinse and use a paper towel or clean tea towel to dry the bocconcini and place it into a medium-size mixing bowl.
• Peel and crush the garlic, add it to the bowl with the bocconcini.
• Finely chop the basil and parsley and add it to the bowl along with the dried oregano.
• Finely slice the chili and add to the bowl. If you don't want the heat from the chili, cut it in half lengthwise, then scrape away the seeds and membrane before finely slicing.
• Add all the remaining ingredients and mix well to make sure they are all coated in the oil.
• Cover and store in the fridge for at least two hours. Serve at room temperature. Best to consume within 48 hours.Note: When chilled, the olive oil will solidify but becomes liquid again when allowed to come to room temperature.