1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Separate the Pillsbury biscuits and cut each into halves, creating 20 pieces.
3. Flatten each biscuit piece slightly and place a cube of mozzarella cheese in the center.
4. Wrap the biscuit dough around the cheese, pinching the seams to seal and form a ball.
5. In a small bowl, combine the melted butter, minced garlic, parsley, Italian seasoning, salt, and pepper.
6. Dip each cheese-filled dough ball into the garlic butter mixture, ensuring it’s fully coated.
7. Place the coated dough balls seam-side down on the prepared baking sheet.
8. Bake for 12-15 minutes or until the biscuits are golden brown and puffed.
9. Allow to cool for a few minutes before serving, but not too long—these are best enjoyed warm with gooey cheese inside!

One trick I learned from my grandmother is to give each dough ball a gentle squeeze before placing it on the baking sheet. This helps ensure the cheese is snug inside and less likely to leak out during baking.