How to Make Garlic Butter Cheese Bombs

Perfect the Cheese-to-Dough Ratio

Balance filling quantity with dough thickness for ideal cheese explosion effect.

Master the Complete Seal Technique

Develop foolproof pinching and rolling method to prevent cheese leakage during baking.

Create Multi-Layer Flavor Application

Apply garlic butter before and after baking for maximum flavor penetration and fresh finish.

Achieve Golden Perfection Timing

Monitor baking closely to catch the precise moment of golden exterior while maintaining gooey interior.

Baking Tips

Make sure to seal the dough completely around the cheese to prevent leaking during baking.

The cheese bombs are best served warm while the cheese inside is still melted and stretchy.

For a homemade option, use pizza dough instead of canned biscuits - just cut into 16 equal pieces.

Try different cheese combinations - pepper jack adds spice, while fontina or gruyere adds sophistication.

For extra flavor, add a pinch of garlic powder or Italian herbs directly to the cheese filling.

These freeze well before baking - prepare through step 6, freeze solid on a baking sheet, then transfer to a freezer bag. When ready to bake, add 3-5 minutes to the baking time.

For a sweet variation, use cinnamon roll dough with cinnamon sugar coating and cream cheese filling.

Garlic Butter Cheese Bombs

Name: Garlic Butter Cheese Bombs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 cheese bombs
Cuisine: American, Italian-Inspired
Ingredients: 1 can (16.3 oz) refrigerated biscuit dough (8 large biscuits); 4 oz mozzarella cheese, cut into 16 cubes (about 1/2-inch cubes); 4 oz cheddar cheese, cut into 16 cubes (about 1/2-inch cubes); For the garlic butter topping:; 4 tablespoons unsalted butter; 3 cloves garlic, minced; 1 tablespoon fresh parsley, finely chopped; 1/2 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 1/4 cup grated Parmesan cheese; Additional ingredients (optional):; 2 tablespoons cream cheese, softened (for extra creaminess); 2 tablespoons diced pepperoni or cooked bacon (for meat lovers); 1 tablespoon chopped jalapeños (for heat); Marinara sauce or ranch dressing, for dipping

Irresistibly addictive bite-sized bread rolls filled with gooey melted cheese and brushed with savory garlic butter. These Cheese Bombs live up to their name by 'exploding' with molten cheese when bitten into, creating a showstopping appetizer or side dish. The soft, pillowy bread exterior contrasts perfectly with the stretchy cheese center, while the garlic butter coating adds rich, aromatic flavor to every bite.

Prep Time

15 Minutes

Cook Time

15 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

1 can (16.3 oz) refrigerated biscuit dough (8 large biscuits)

4 oz mozzarella cheese, cut into 16 cubes (about 1/2-inch cubes)

4 oz cheddar cheese, cut into 16 cubes (about 1/2-inch cubes)

For the garlic butter topping:

4 tablespoons unsalted butter

3 cloves garlic, minced

1 tablespoon fresh parsley, finely chopped

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional)

1/4 cup grated Parmesan cheese

Additional ingredients (optional):

2 tablespoons cream cheese, softened (for extra creaminess)

2 tablespoons diced pepperoni or cooked bacon (for meat lovers)

1 tablespoon chopped jalapeños (for heat)

Marinara sauce or ranch dressing, for dipping

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9-inch round cake pan.

Open the can of biscuit dough and separate into 8 biscuits. Cut each biscuit in half to make 16 pieces total.

Flatten each piece of dough with your fingers until it's about 2-3 inches in diameter, making a small disc.

Place one cube each of mozzarella and cheddar cheese in the center of each flattened dough piece. If using cream cheese or any optional add-ins, place a small amount on top of the cheese cubes.

Carefully fold the edges of the dough up and around the cheese, pinching firmly to seal completely. Roll between your palms to form a ball shape, ensuring there are no openings where cheese could leak out.

Place the sealed cheese bombs seam-side down on the prepared baking sheet about 1 inch apart, or arrange them in the cake pan for a pull-apart style presentation.

In a small microwave-safe bowl, melt the butter. Add minced garlic, parsley, Italian seasoning, and red pepper flakes (if using). Stir to combine.

Brush the tops and sides of each dough ball generously with the garlic butter mixture. Reserve about one-third of the mixture for after baking.

Sprinkle half of the grated Parmesan cheese over the tops of the buttered dough balls.

Bake for 15-18 minutes, or until the cheese bombs are golden brown on top and cooked through.

Remove from the oven and immediately brush with the remaining garlic butter and sprinkle with the rest of the Parmesan cheese.

Allow to cool for 3-5 minutes before serving (the cheese inside will be extremely hot).

Serve warm with marinara sauce or ranch dressing for dipping, if desired.

Garlic Butter Cheese Bombs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Garlic Butter Cheese Bombs

Garlic Butter Cheese Bombs

Ingredients

Instructions