What type of cheese is best for cheese bombs?

Mozzarella string cheese works great for its meltability and stretch, but you can also experiment with cheddar, pepper jack, or Swiss.

Can I prepare the cheese bombs ahead of time?

Yes, you can assemble them and refrigerate before baking, or freeze them for up to 2 months for later use.

Pinch the dough edges tightly to seal, and use a small amount of water if needed to help it stick.

Warm marinara sauce is classic, but ranch dressing or extra garlic butter also complement the flavors nicely.

Use a light-colored baking sheet to avoid burning the bottoms and bake until the tops are golden brown, about 8-10 minutes.

These quick and easy cheese bombs are a must-try for cheese lovers craving Italian flavors.

With gooey mozzarella cheese wrapped in fluffy, garlic-infused biscuit dough, these bite-sized treats are simply irresistible.

Best of all, they’re super simple to make!

Serve them with marinara sauce for dipping, and watch your friends and family reach for more.

Buttermilk Refrigerated Biscuit Dough: These flaky, buttery rolls are the foundation of our cheesy creation. Use Grands! for the best taste and texture.
Mozzarella String Cheese: The stretchy, melty heart of our cheese bombs. You can, of course, use any melty cheese you like, but I love how easy this makes the recipe.
Butter: Melted it to golden perfection and infused it with garlic and herbs, it’s like a flavorful bath for our dough balls.
Garlic: Minced garlic adds savory depth to the buttery coating.
Fresh Parsley: Chopped and vibrant, bringing freshness and color to the party.
Salt: A pinch of this essential seasoning elevates all the flavors, making each bite sing.
Dried Italian Seasoning: This aromatic blend transports your taste buds to the sun-kissed hills of Italy.
Parmesan Cheese (optional): A sprinkling of umami goodness to really make them pop!

PREP:: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
MELT:: Warm the butter, garlic, parsley, Italian seasoning, and salt over low heat. Set aside to cool.
SHAPE:: Cut each biscuit in half and press or roll to 1/4-inch thickness. Cut the string cheese and add to the biscuit dough. Wrap the dough around the cheese and pinch to seal.
BAKE:: Brush the tops with garlic butter and sprinkle with Parmesan, if using. Then bake for 8-10 minutes until golden brown.
SERVE:: Brush with more garlic butter and serve warm with marinara sauce.

With just a few simple ingredients and a quick trip to the oven, you’ll have a batch of these delectable treats ready to devour.

And whether you serve them as an appetizer for game night or an after-school snack, nobody will stop at just one.

Check out these tips, then get baking!

Choose the best dough. Pillsbury Grands! Buttermilk Biscuits work best for this recipe due to their flaky layers and buttery flavor. But if you have a favorite, feel free to use that.
How to seal: Pinch the edges of the dough tightly to seal the cheese inside. If needed, use a small amount of water to make it stick. Place the bombs seam-side down on the baking sheet to prevent leakage.
A good baking tip. Use a light-colored baking sheet to keep the bottoms from burning. Bake until the tops are golden brown.
Variations. Experiment with different cheeses like cheddar, pepper jack, or Swiss. Or add tasty extras like jalapeño slices, bacon bits, or pepperoni slices.
Dipping sauces. Serve with warm marinara sauce, ranch dressing, or extra garlic butter.

These babies are my new go-to for any occasion that calls for a tasty, cheesy treat!

Unfortunately, they don’t seem to last very long in my house…

If you happen to have leftovers, here’s what to do:

To Store: Place cooled cheese bombs in an airtight container lined with paper towels. Refrigerate for up to 3 days.
To Freeze: Arrange cooled cheese bombs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Store in the freezer for up to 2 months.
To Reheat: Warm cheese bombs in a preheated 350°F oven for 5-7 minutes. Or microwave them for 15-20 seconds, but note that the texture may become slightly chewy.

→ What type of cheese is best for cheese bombs?: Mozzarella string cheese works great for its meltability and stretch, but you can also experiment with cheddar, pepper jack, or Swiss.
→ Can I prepare the cheese bombs ahead of time?: Yes, you can assemble them and refrigerate before baking, or freeze them for up to 2 months for later use.
→ How do I seal the dough to prevent cheese leakage?: Pinch the dough edges tightly to seal, and use a small amount of water if needed to help it stick.
→ What sauces pair well with these cheese bombs?: Warm marinara sauce is classic, but ranch dressing or extra garlic butter also complement the flavors nicely.
→ What baking tips ensure golden, perfectly cooked cheese bombs?: Use a light-colored baking sheet to avoid burning the bottoms and bake until the tops are golden brown, about 8-10 minutes.