INGREDIENTS
2 cans
buttermilk biscuits ((8 count/each))
32
cherry size mozzarella balls
3 tbsp
olive oil
6 cloves
garlic (minced)
crushed red pepper flakes
2 tbsp
butter
1/4 cup
vegetable oil
1/4 tsp
salt
1 cup
shredded mozzarella cheese
1/2 cup
shredded parmesan cheese
mini pepperonis
salt and basil
marinara for dipping