These Baked Garlic Butter Cheese Bombs are the ultimate pull-apart bread experience. Imagine soft, fluffy biscuit dough wrapped around a gooey mozzarella center, baked until golden, then brushed with a fragrant garlic butter sauce and sprinkled with herbs.
They’re ridiculously easy to make, ready in under 30 minutes, and guaranteed to disappear within seconds at any gathering.
The Grocery List (Ingredients)
*Makes 10-12 cheese bombs*
For the Cheese Bombs:
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1 can (16.3 oz) Refrigerated Biscuit Dough (the flaky, layered kind, like Pillsbury Grands)
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12 Mozzarella Cheese Cubes (about ½-inch cubes, or use string cheese cut into 1-inch pieces)
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¼ cup Salted Butter, melted
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2 cloves Garlic, minced (or ½ teaspoon garlic powder)
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1 tablespoon Fresh Parsley, chopped (or 1 teaspoon dried)
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½ teaspoon Italian Seasoning
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Pinch of Salt
For Topping (Optional):
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Grated Parmesan Cheese
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Marinara sauce, for dipping
The Step-by-Step Method
Step 1: Preheat and Prep
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Preheat your oven to 375°F (190°C) .
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Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Prepare the Dough
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Open the can of biscuits and separate them.
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If the biscuits are thick, you can cut them in half horizontally to make 2 thinner rounds (this gives a better dough-to-cheese ratio). If you want bigger bombs, keep them whole.
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Gently stretch or flatten each piece of dough into a 3-inch circle.
Step 3: Assemble the Bombs
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Place a mozzarella cube in the center of each dough circle.
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Carefully gather the edges of the dough up and around the cheese, pinching them firmly together to seal. Make sure there are no gaps, or the cheese will leak out during baking.
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Roll the sealed ball gently between your palms to smooth it out.
Step 4: Bake
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Place the cheese bombs seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 12-15 minutes, or until the tops are golden brown and the dough is cooked through.
Step 5: Make the Garlic Butter
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While the bombs bake, combine the melted butter, minced garlic, parsley, Italian seasoning, and a pinch of salt in a small bowl.
Step 6: Brush and Serve
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As soon as the cheese bombs come out of the oven, brush them generously with the garlic butter mixture. The hot bread will absorb all that buttery goodness.
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If desired, sprinkle with grated Parmesan cheese immediately.
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Let them cool for 5 minutes (the cheese inside is molten lava!), then serve warm with marinara sauce for dipping.
Pro-Tips for Success
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Prevent Cheese Leakage: The most important step is ensuring the dough is completely sealed around the cheese. Pinch those seams tight! Any small opening will become an escape route for the cheese.
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Use String Cheese: If cubing mozzarella from a block seems tedious, simply cut mozzarella string cheese sticks into 1-inch pieces. They’re the perfect size and shape.
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Spice It Up: Add a pinch of red pepper flakes to the garlic butter for a little heat.
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Stuffing Variations: Get creative! Add a small piece of pepperoni next to the cheese, or a tiny dollop of pesto for extra flavor.
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Air Fryer Method: Cook at 350°F (175°C) for 5-7 minutes, until golden brown and cooked through.