Easy Garlic Butter Cheese Bombs (Print version)
Golden biscuit dough wrapped around melty mozzarella, brushed with garlic herb butter, and baked into warm pull-apart cheese bombs.
# Ingredients:
For the cheese bombs
01 -
1 can (16 oz / 450 g) refrigerated biscuit dough, 8-count
02 -
6 oz (170 g) low-moisture mozzarella, cut into 8 cubes
03 -
1 tablespoon all-purpose flour, for hands if dough is sticky
For the garlic butter
04 -
4 tablespoons (56 g) unsalted butter, melted
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon Italian seasoning
07 -
1/4 teaspoon fine salt
08 -
2 tablespoons grated Parmesan cheese
09 -
1 tablespoon chopped fresh parsley
10 -
1/2 cup (120 ml) warm marinara sauce, for serving
# Instructions:
01 -
Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
Cut the mozzarella into 8 even cubes, about 3/4 inch each. Keep the cubes cold while you open the biscuit dough.
03 -
Flatten each biscuit into a 4-inch round. Place one mozzarella cube in the center of each round.
04 -
Pull the dough up around the cheese and pinch the seams tightly closed. Place each bomb seam side down on the prepared baking sheet.
05 -
Stir the melted butter, garlic powder, Italian seasoning, and salt together. Brush about half of the butter over the tops of the dough.
06 -
Bake for 12-14 minutes, until puffed and golden brown. A little cheese bubbling at the edge is fine.
07 -
Brush the hot cheese bombs with the remaining garlic butter. Sprinkle with Parmesan and parsley, rest for 3 minutes, and serve warm with marinara.
# Good to know:
01 -
Best served warm while the mozzarella is stretchy.
02 -
Use regular biscuits for smaller bites or jumbo biscuits for larger servings.
03 -
Rest for 3 minutes after baking so the cheese is hot but not scorching.