Ingredients
Unsalted butter, softened, for the pan
- 1 package refrigerated biscuit dough (8 biscuits)
- ¾ cup shredded mozzarella
- ¼ cup grated parmesan
- 4 tablespoons unsalted butter, melted
- ¼ cup parsley, finely chopped
- 2 garlic cloves, finely chopped
- ½ teaspoon grated lemon zest
- Pinch kosher salt
- Pinch freshly ground black pepper
Preparation
- Brush the interior of the loaf pan with the softened butter; reserve. Heat an oven to 350°F with the rack in the middle position.
- Remove the biscuits from their packaging and separate each one into two pieces, so you have 16 dough rounds.
- Starting with 4 at a time, brush the outsides of each round with the melted butter. Sprinkle a pinch of each cheese on top of one round, then place a second buttered round on top and repeat with the cheese. Once there are four buttered rounds topped with cheese and stacked, transfer to the buttered pan, so they are on their side (it is OK if this is not neat, it will come together)
- Repeat with the remaining dough rounds, stacking four rounds at a time and transferring to the pan alongside the others. Reserve remaining cheese for the last step.
- Once all dough rounds are in the pan, put the remaining melted butter, parsley, garlic, lemon zest, salt, and pepper into a small bowl and whisk well. Pour mixture over the prepared biscuit rounds and top with the remaining cheese. Cover with foil.
- Place the covered pan into the hot oven and bake for 30 minutes. Remove the foil and then finish baking for another 15 minutes to crisp and brown the top.
- Remove and allow to cool for a few minutes prior to serving.