Gooey Mozzarella Biscuit Bombs for Enjoyable Snacking (Print version)
Warm biscuit bombs stuffed with melty mozzarella, brushed with garlic butter, and baked until golden.
# Ingredients:
For the biscuit bombs
01 -
1 can (16.3 oz / 462 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 needed
For the garlic butter topping
04 -
4 tablespoons (57 g) unsalted butter, melted
05 -
2 cloves garlic, finely minced
06 -
1/2 teaspoon Italian seasoning
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon fine salt
09 -
2 tablespoons grated Parmesan cheese
10 -
1 tablespoon chopped fresh parsley
11 -
1/2 cup (120 ml) warm marinara sauce, for dipping
# Instructions:
01 -
Heat the oven to 375°F. Line a baking sheet with parchment paper and keep the biscuit dough chilled until you are ready to shape it.
02 -
Separate the biscuits and press each one into a round about 4 inches wide. Keep the center slightly thicker so the cheese does not break through.
03 -
Place one mozzarella cube in the center of each biscuit. Pull the dough up around the cheese, pinch the edges tightly, and roll gently to seal.
04 -
Stir together the melted butter, minced garlic, Italian seasoning, garlic powder, and salt. Brush the mixture over the tops and sides of each biscuit bomb.
05 -
Place the bombs seam-side down on the prepared pan. Sprinkle with Parmesan and bake for 12-15 minutes, until puffed and golden brown.
06 -
Let the biscuit bombs rest for 3 minutes. Sprinkle with parsley and serve warm with marinara sauce for dipping.
# Good to know:
01 -
Best served warm while the mozzarella is still stretchy.
02 -
Use low-moisture mozzarella for less leaking.
03 -
Bake seam-side down for the neatest shape.