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These cheese bombs disappear so fast at my house, nobody gets to enjoy them properly cooled. I've tweaked this recipe tons of times after friends kept begging me to bring them to gatherings. Now I've got it just right - that magical moment when you tear one open and the cheese pulls into those long, stretchy strings. They're way too simple to make, which probably explains why they've turned into my favorite comfort snack.
Why These Are So Tempting
Everything comes together when melty cheese combines with that buttery garlic-infused bread. I use store-bought biscuit dough to whip these up super fast, but they taste like you've been slaving away in the kitchen forever. Watching someone bite in and discover that gooey cheese center makes all that careful wrapping totally worthwhile.
What You'll Need
- For the Bombs:
- 1 can store-bought biscuit dough
- 8 cubes of mozzarella
- For the Topping:
- 4 tbsp melted unsalted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Grated Parmesan (if you want)
- Fresh parsley (if you want)
- Equipment:
- Baking sheet
- Small bowl for mixing
- Pastry brush
Let's Make Them
- Set Everything Up
- Turn your oven on to 400°F. While it's heating, cut your cheese into chunks if they aren't pre-cut already. Using cold cheese really helps stop leaking during baking.
- Wrap Them Carefully
- Stretch each biscuit out a little. Put a cheese cube right in the middle, then fold the edges up and over, pinching firmly to close it up. This seal matters a lot, you shouldn't see any cheese peeking out.
- The Bake
- Put them on your baking sheet with the sealed side down. Leave some room between them so they can grow. They'll need around 10-12 minutes until they turn a nice golden color.
- Final Touch
- While they're in the oven, stir up your garlic butter mix. Once they come out, brush this tasty mixture all over them. The hot bread will drink it right up.
My Top Advice
Double-check those seals aren't loose, cheese leaks will break your heart. If your cheese chunks are oversized, your bombs might explode, so keep them around 1-inch big. Don't rush into eating them straight from the oven, that cheese inside is burning hot. And remember to eat them while they're warm, the cheese won't stretch much once it cools down.
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Tasty Variations
I switch up the cheese sometimes, pepper jack brings some heat to the party. You can tuck in a tiny bit of pepperoni with the cheese for pizza-style bombs. Adding fresh herbs to your butter really lifts the flavor, especially rosemary or thyme. For something extra special, scatter some crunchy bacon pieces on top after you've brushed on the butter.
Serving and Storage
Set these out in a circle on a plate with some marinara sauce in the middle for dipping. They taste amazing fresh out of the oven, but if you need to save some, put them in a sealed container. When you want to warm them up, stick them in a 350°F oven for about 5 minutes. You can use the microwave too but the outside won't stay as crisp.
Frequently Asked Questions
- → What cheeses can I use?
Go with any melty cheese like cheddar or gouda. You can even mix types, but avoid super soft cheeses that might spill out.
- → Why does my cheese come out?
Make sure every edge of dough is pinched shut before baking. Even a small hole can let cheese escape.
- → Can these be made early?
They’re better warm while the cheese is stretchy. But you can prep and store unbaked in the fridge for a few hours beforehand.
- → What can I add for more kick?
Try mixing in spicy add-ons like jalapeños in the filling, brushing on chili-infused butter, or using a touch of hot sauce.
- → The color isn’t even?
Rotate the tray halfway through cooking, check your oven’s temperature, and give enough space for air to flow around each piece.
Conclusion
Golden, cheesy biscuit bites made in no time. Great for gatherings, a quick bite, or snacking with friends and family.