Description
These irresistible Garlic Butter Cheese Bombs feature soft, golden dough exploding with a gooey mozzarella center. They are quick to assemble using refrigerator biscuits and brushed generously with savory garlic-parsley butter.
Ingredients
- 1 tube (16 oz) refrigerated buttermilk biscuits (Grand’s style, 8 count)
- 16 cubes mozzarella cheese (about 1-inch cubes, from a block)
- 1 egg, beaten (for egg wash)
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon dried parsley (or 1 tbsp fresh, finely chopped)
- ½ teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Open the can of biscuits and separate the 8 dough rounds; cut each biscuit in half horizontally to create 16 thinner rounds.
- Gently flatten each piece of dough with your palm or a rolling pin into a 3-inch circle.
- Place a cube of mozzarella cheese in the center of each dough circle.
- Pull the edges of the dough up and around the cheese, pinching the seams tightly together to seal the ball completely.
- Roll the sealed ball gently in your hands to smooth out the shape, then place it seam-side down on the prepared baking sheet.
- In a small bowl, mix the melted butter, minced garlic, parsley, Italian seasoning, and salt.
- Brush half of the garlic butter mixture over the tops of the unbaked bombs and sprinkle with Parmesan cheese.
- Bake for 10–12 minutes, or until the tops are golden brown and the dough is cooked through.
- Remove from the oven and immediately brush with the remaining garlic butter while they are hot.
- Serve warm immediately for the best gooey cheese texture.
Notes
- If the seams are not pinched tight, the melting cheese will leak out onto the pan. Double-check every seam before baking.
- Use block cheese cut into cubes rather than shredded cheese; cubes melt slower and stay contained better than shreds.
- Keep your cheese cubes in the fridge (or even freezer) until the moment you stuff them.
- Watch closely near the end; if baked too long, the cheese may explode out of the buns.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a 350°F oven for 5-7 minutes.
- Freeze baked bombs for up to 2 months; thaw in the fridge before reheating in the oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American