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Every time I make these cheese bombs they vanish before they even have a chance to cool. After countless party requests I've perfected this recipe to achieve that perfect moment when you break one open and the cheese stretches into beautiful gooey strands. They're dangerously easy to make which might explain why they've become my go-to comfort food.
What Makes These Irresistible
The magic happens when that melted cheese meets garlicky butter-soaked bread. Using refrigerated biscuit dough makes these incredibly quick to put together but the result tastes like you spent hours in the kitchen. That moment when someone takes their first bite and discovers the molten cheese center makes all the careful wrapping worth it.
What You'll Need
- For the Bombs:
- 1 can refrigerated biscuit dough
- 8 mozzarella cheese cubes
- For the Topping:
- 4 tbsp unsalted butter, melted
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Grated Parmesan (optional)
- Fresh parsley (optional)
- Equipment:
- Baking sheet
- Small mixing bowl
- Pastry brush
Let's Make Them
- Prep Your Space
- Get your oven heating to 400°F. While it warms cut your cheese into cubes if not pre-cut. Working with cold cheese helps prevent leaks when baking.
- Wrap with Care
- Take each biscuit and gently stretch it out a bit. Pop a cheese cube in the center then pull the edges up and over pinching really well to seal. This seal is crucial no cheese should be peeking through.
- The Bake
- Place them seam-side down on your baking sheet. Give them space to puff up. They'll need about 10-12 minutes until they're beautifully golden brown.
- Final Touch
- While they bake mix up that garlic butter. As soon as they come out brush them generously with this fragrant mixture. The hot bread will soak it up perfectly.
My Best Tips
Make sure those seals are really tight cheese leaks are heartbreaking. If your cheese cubes are too big the bombs might burst so keep them about 1-inch size. Don't skip letting them rest for a minute after baking that molten cheese is seriously hot. And always always serve them warm the cheese gets less stretchy as it cools.
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Mix It Up
Sometimes I stuff them with different cheeses pepper jack adds a nice kick. Try adding a small piece of pepperoni with the cheese for a pizza bomb variation. Fresh herbs in the butter mixture take these to the next level especially rosemary or thyme. For extra decadence sprinkle some crispy bacon bits over the top after brushing with butter.
Serving and Storage
Arrange these on a platter in a circle with a small bowl of marinara sauce in the center for dipping. They're best fresh from the oven but if you must store them keep them in an airtight container. To reheat pop them in a 350°F oven for about 5 minutes. The microwave works too but the bread won't be as crispy.
Frequently Asked Questions
- → Can I use different cheese?
Any cheese that melts well works great. Try cheddar, or mix cheeses. Just avoid very soft cheeses that might leak out.
- → Why's my cheese leaking?
Make sure to seal the biscuit dough really well. Any tiny gaps and the cheese will find its way out while baking.
- → Can I make these ahead?
These are best fresh while the cheese is gooey. You can prep them and keep unbaked in the fridge for a few hours before baking.
- → How do I spice them up?
Add red pepper flakes to the butter, or stuff with jalapeños along with the cheese. Even a dash of hot sauce works great.
- → Mine aren't browning evenly?
Check your oven temperature and rotate the pan halfway through baking. Also make sure they're spaced apart so air can circulate.
Conclusion
A delightful quick appetizer featuring cheesy, buttery biscuits that are perfect for parties, snacking, or entertaining.