Ingredients
Scale
- 1 can Pillsbury biscuits (8-count, regular or flaky)
- 1½ cups shredded mozzarella cheese (or any cheese of choice)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley (optional)
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Separate the biscuits and flatten each one gently using your hands or a rolling pin.
- Add a spoonful of shredded cheese into the center of each flattened biscuit.
- Fold the edges of the dough up and over the cheese. Pinch to seal tightly and shape into a ball.
- Place the sealed cheese bombs seam-side down on the prepared baking sheet.
- In a small bowl, mix the melted butter with garlic powder, a pinch of salt, and parsley.
- Brush the tops of each cheese bomb with the garlic butter mixture.
- Bake in the preheated oven for 12–15 minutes, or until golden brown and fully cooked.
- Optional: Brush the freshly baked bombs with any remaining garlic butter for extra flavor.
- Let cool for 2–3 minutes before serving. Enjoy warm while the cheese is still gooey.
Notes
These cheese bombs can be filled with your favorite cheese or a mix of cheeses.
For added flavor, sprinkle with sesame seeds, grated Parmesan, or crushed herbs before baking.
Serve them with marinara, ranch, or garlic dip for extra indulgence.
Leftovers can be stored in the refrigerator and reheated in the oven or air fryer.
- Prep Time: 10
- Cook Time: 15