Broccoli Cheese Soup with Cheddar Bobbers

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Separate dough into 5 biscuits. Separate each biscuit into 2 layers, then press each to form 4-inch round.

For each bobber, place 1 tablespoon cheese in center of 1 round. Pull up dough around cheese, and pinch to seal. Place bobbers seam side up 2 inches apart on cookie sheet. Bake 15 to 17 minutes or until golden brown.

Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Add onions and 1/2 teaspoon salt; cook 4 to 6 minutes, stirring frequently, until browned. Add flour and cook, stirring constantly, 1 to 2 minutes or until lightly browned.

Slowly stream in milk, stirring constantly. Heat to simmering; reduce heat and cook 5 minutes longer, stirring frequently, until milk has thickened.

Turn off heat; add remaining cheese. Stir to melt cheese.

Meanwhile, make broccoli as directed on bag. Stir broccoli into soup. Divide soup among 4 large bowls. Serve each with 2 or 3 bobbers.