Week 1 Cheesy Bread Bombs

easy CheEsy Bomb bread

INGREDIENTS:

·       1 tube refrigerated biscuit dough -8 biscuits

·       4 ounces mozzarella cheese, shredded or cut into eight 1-inch square cubes

·       4 tablespoons (half of 1 stick) unsalted butter, melted

·       1 teaspoon Italian seasoning

·       1 teaspoon garlic powder, or to taste

·       1/2 teaspoon salt, or to taste

·       2 tablespoons finely chopped fresh parsley, optional for garnishing

DIRECTIONS:

1.    Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside.

2.    Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on a baking sheet with the seam side down. Repeat until all dough and cheese is used. Bake for about 10 minutes, or until very lightly golden brown; watch them closely in the last minutes of baking because they can go from un-done to over-done in less than a minute. While biscuits bake, prepare the butter mixture.

3.    To a small microwave-safe bowl, add the butter and heat on high power to melt, about 30 to 60 seconds.

4.    Add the Italian seasoning, garlic powder, salt, and stir to combine. As soon as biscuits emerge from the oven, generously brush each one with the butter mixture, optionally garnish with parsley, and serve immediately. Biscuits are best warm and fresh.

Quick Marinara Sauce

Ingredients
1- 28oz can of crushed tomatoes

1 tsp olive oil

2 cloves garlic, smashed (we used a garlic press)

1 small bay leaf

1 tsp oregano

2 tbsp chopped fresh basil

1 tbsp brown sugar *optional

Salt and pepper to taste

Directions:

In a medium pot, heat olive oil over medium heat. Add garlic and sauté until golden, being careful not to burn.

Add crushed tomatoes, salt, pepper, brown sugar, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15-20 minutes. Remove from heat and stir in the fresh basil.