Quick Easy Cheese Bombs (Printer-Friendly)
Gooey mozzarella wrapped in fluffy garlic biscuit dough. Perfect for snacks or party appetizers.
# What You’ll Need to Cook:
→ Dough
01 -
1 package refrigerated buttermilk biscuit dough (e.g., Pillsbury Grands!)
→ Cheese
02 -
8 sticks mozzarella string cheese
03 -
2 tablespoons grated Parmesan cheese (optional)
→ Coating
04 -
4 tablespoons unsalted butter
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh parsley, chopped
07 -
1 teaspoon dried Italian seasoning
08 -
1/4 teaspoon salt
# Steps to Prepare:
01 -
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
02 -
Melt butter over low heat, then stir in minced garlic, chopped parsley, Italian seasoning, and salt. Set aside to cool.
03 -
Cut each biscuit in half and flatten to about 1/4 inch thickness. Cut mozzarella sticks into pieces and place inside dough. Wrap dough around cheese and pinch edges to seal.
04 -
Place cheese bombs seam-side down on the prepared baking sheet. Brush tops with garlic butter and sprinkle with Parmesan if using. Bake 8-10 minutes until golden brown.
05 -
Brush baked cheese bombs with remaining garlic butter and serve warm with marinara sauce or preferred dipping sauce.
# Extra Cooking Tips:
01 -
Use a light-colored baking sheet to prevent burning the bottoms and ensure even baking.
02 -
Pinch dough edges tightly to prevent cheese leakage; moisten edges slightly with water if needed.
03 -
Experiment with different cheeses like cheddar, pepper jack, or Swiss for varied flavor profiles.
04 -
Store cooled cheese bombs in an airtight container refrigerated up to 3 days or freeze for up to 2 months.
05 -
Reheat in a preheated 350°F oven for 5-7 minutes or microwave briefly, noting texture may soften.