Broccoli Cheddar Bombs

Ingredients:
5 tablespoons butter, divided
1 can (12 oz) Pillsbury Homestyle Butter Tastin' refrigerated biscuits
2 cups broccoli florets, cooked/steamed till tender. Season as you cook with S&P, garlic powder and italian seasoning.
2 cups shredded sharp cheddar cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
pinch of black pepper
1/4 cup grated parmesan
1 clove of garlic, minced

directions:
1. Prepare your cast iron skillet (10 inch) with 1 TBSP butter rubbed around.
2. Take the rest of the butter and put it in a bowl with the seasonings and garlic, melt in microwave
3. Flatten out each biscuit to almost double in size.
4. Take about a TBSP of cheddar cheese and a few small broccoli pieces and place them in the middle of the biscuit. Carefully pull the biscuit dough around the broccoli and cheese and pinch closed.
5. Place seam side down in cast iron skillet. Continue to make all of the biscuits. They should all fit with just a sliver of space in between. 
6. Before putting in the oven, brush with melted butter generously. Season the top with garlic powder and sea salt.
7. Bake in a preheated 375 degree oven for about 20 minutes.  Remove and top with additional cheddar cheese and return to the oven for 5 minutes or until golden brown.
8. Let sit in the skillet for 5 minutes as your mouth waters and then serve.