Veal Mozzarella Biscuit Bites

Veal Mozzarella Biscuit Bites

These veal mozzarella biscuit bites are the perfect hand food for any occasion! Tasty bites are bursting with flavor from basil pesto and perfectly seasoned veal cutlets and the cheesy goodness of mozzarella. All wrapped up in a super easy transformed refrigerator biscuit that is brushed with melted butter infused with garlic and parsley. A sure-fire crowd pleaser!  Feel free to get adventurous and try other cheeses like goat cheese, Colby jack, and fontina.
The best part is, they are all done in in less than 30 minutes. Giving you all the time, you need for other prep. This easy and scrumptious recipe was developed by Eileen of Everyday Eileen!
If you are looking for more finger foods, you’ll have to try our veal stuffed mushrooms next!

Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Serves:
makes 10 biscuit bites

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

  1. Preheat the oven to 375°F. Have a large baking sheet ready. No seasoning is needed on the baking sheet.
  2. Season both sides of the veal cutlets with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Set aside.
  3. 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.
  4. Remove the cutlets to a cutting board. Let rest a minute to allow the juices to blend.
  5. Dice the cutlets into small pieces, about ½ inch each piece. Set aside.
  6. Open the package of biscuits, separate and flatten the biscuits into individual rounds.
  7. Add some pesto to the center of the dough, then add 2 teaspoons of cooked veal, and top with a piece of mozzarella.
  8. 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.
  9. 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
  10. Bake at 375°F for about 12 minutes, the tops will be golden brown, and the biscuit cooked through.
  11. 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:

  1. 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.

Recipe Video