Ingredients
- 1 pound veal cutlet, chopped into small pieces
- ½ teaspoon Italian Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon unsalted butter
- 1 teaspoon olive oil, divided
- 3 .83-ounce mozzarella string cheese sticks, cut into 1-inch pieces
- 10 count refrigerated biscuits
- ¼ cup basil pesto
- Marinara sauce, optional dipping sauce
For the Garlic Butter Topping:
- ¼ cup melted unsalted butter
- ½ teaspoon garlic salt
- ½ teaspoon dried parsley
Instructions
- Preheat the oven to 375°F. Have a large baking sheet ready. No seasoning is needed on the baking sheet.
- Season both sides of the veal cutlets with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Set aside.
- Heat a large sauté pan over medium heat, add the ½ teaspoon butter and olive oil. Once hot, sauté the veal cutlets until golden brown, around 3 minutes. Flip the cutlets to brown the other side, about another 2 minutes.
- Remove the cutlets to a cutting board. Let rest a minute to allow the juices to blend.
- Dice the cutlets into small pieces, about ½ inch each piece. Set aside.
- Open the package of biscuits, separate and flatten the biscuits into individual rounds.
- Add some pesto to the center of the dough, then add 2 teaspoons of cooked veal, and top with a piece of mozzarella.
- Wrap the biscuit dough together, pinching the seams together to form a ball. Be sure to pinch the seams of the dough to ensure cheese won’t melt out.
- Brush the tops of each biscuit with the garlic butter and place each biscuit on the baking sheet. You will have some left to brush on the finished biscuits
- Bake at 375°F for about 12 minutes, the tops will be golden brown, and the biscuit cooked through.
- Remove from the oven. Brush with the remaining garlic butter. Ready to serve. A side of marinara sauce can be used for dipping.
Garlic Butter:
- Melt unsalted butter in the microwave or use a small pot and melt on the stovetop. Stir in garlic salt and dried parsley. Use to brush the biscuit dough.
Recipe Notes: These can be prepared the night before or earlier in the day, up to Step 7. Spray plastic wrap with non-stick spray and cover the baking sheet with the plastic wrap. Proceed with Step 8.
Variations: Use any pesto such as roasted red pepper, kale, or sun-dried tomato pesto. Homemade or store-bought work wonderfully with this recipe.
Also, for the cheese, I use cheese sticks but cut up cheese such as cheddar, Fontina and Brie, all work for a variety in the recipe.
