Ingredients
Scale
- 1 can (8-count) refrigerated biscuit dough
- 8 small cubes of mozzarella or cheddar cheese
- 4 tablespoons unsalted butter (melted)
- 2 cloves garlic (minced) or 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley (finely chopped, optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Open the can of biscuit dough and separate the biscuits. Flatten each one slightly with your fingers.
- Place one cube of cheese in the center of each biscuit. Fold the dough over the cheese and pinch the edges to seal it completely. Roll each filled biscuit into a smooth ball.
- Place the sealed cheese bombs seam-side down on the prepared baking sheet.
- In a small bowl, mix the melted butter with minced garlic and parsley.
- Brush the garlic butter mixture over each cheese bomb, reserving a little for after baking.
- Bake for 10-12 minutes or until golden brown and puffed up.
- Remove from the oven and brush with remaining garlic butter. Serve warm.
Notes
These cheese bombs are great for dipping in marinara sauce. They can be stored in the fridge for up to three days and are easily reheated.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cheese bombs
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg