1.

Whisk together flour, sugar, garlic powder, salt and baking powder. Add cubed butter and cold milk and knead gently to form a smooth dough. Refrigerate for 10 minutes.

2.

3.

On a floured surface, roll dough into a 12×15-inch rectangle and cut into 18 squares.

4.

5.

Preheat oven to 400°

6.

7.

Place 1 Tbsp cheese in the center of each square and wrap dough around cheese.

8.

Pinch edges to seal well and form into balls.

9.

Place balls seam-side down into greased mini muffin pans.

10.

11.

Bake for 15-18 minutes or until golden.

12.

13.

Melt butter in a small saucepan, over low flame. Add garlic, parsley and salt; mix well and cook for 1 minute. Remove from heat.

14.

15.

Brush each cheese bomb with butter mixture while hot. Serve immediately.

16.

17.

YIELD: 18 servings

18.