I couldn’t think of enough superlatives to describe these deliciously incredible Cheese Bombs. But Cheese Bombs is the perfect name because they deliver an explosion of flavor in your mouth. Make these To-Day! These can be served as appetizers, make a double batch because they’ll disappear. They become kicked-up dinner rolls for any meal and they’ll be over-the-top served with chili or soup!
I had sworn off refrigerator rolls and biscuits because the ingredient list is not for me with the hydrogenated palm and soybean oils. Then I found these:
Immaculate Buttermilk Biscuits, besides being non-GMO, they contain no hydrogenated oils, no bleached flour and no artificial preservatives. Seriously, we even did a side-by-side taste test and there is a significant difference between good and AMAZING! My tasters agreed they have a home-made, fresh taste that other brands couldn’t duplicate. I found mine at Whole Foods, but they’re available in many large supermarkets in the health-food freezer section. If you find them, give them a try. The Immaculate web-site has a store locator tab, as well. I’m not compensated or affiliated with Immaculate in any way, I just love the product.
Incredible Cheese Bombs come together easily and this is a recipe that kids can help with. Cut individual biscuits in half and flatten the dough with your fingers. Place a 1-inch by 1-inch piece of your favorite cheese, I used medium cheddar, in the center and wrap the dough around the cheese like a blanket. Pinch the bombs closed, ensuring no holes remain, and then roll into balls with your hands. After all the biscuits have been used up, roll them in melted butter and then in a fabulous mixture of fresh Parmesan cheese, minced garlic and dried parsley. Don’t start the butter step until all the cheese bombs have been rolled. Otherwise, butter will get on your hands and then on some of the dough preventing the bombs from sealing.
Place the bombs on parchment paper and bake for 12 to 14 minutes, or until golden. As you see, even with pinching the bombs closed and rolling them well, some of the cheese will explode out. They’re still amazing. I find the more often I make them the less often I get bombs that have exploded in the oven, so just stick with it.
At first glance, these look inviting, smell wonderful and you know they’re going to be soft and tender. But the real treat is yet to come…
These cheese bombs ARE incredible, especially when served warm right out of the oven, they also reheat to perfection with just a couple of seconds in the microwave. Let your imagination go when thinking of various condiments and accompaniments. My daughter recommended Sriracha-mayonnaise and this was our clear favorite! Other suggestions could be; Thai Chili Sauce, salsa, homemade ranch dressing. Also, try adding chopped bacon or diced jalapeno peppers with the cheese inside the bombs. I’m going to try adding some diced apples, simmered with cinnamon and sugar, to the cheese for a dessert option. I’ll let you know how those turn out.
I’ve also served them with caramelized onions on top of the bombs. You could add the onions to the inside as well. Let me know what other variations you come up with.
About that Sriracha-Mayo… This was so fabulous and gave the cheese bombs just the right amount of heat. If you like a lot of heat, serve with Sriracha straight up or increase the ratio of Sriracha to mayonnaise.
When I first tried this recipe and was searching for ways to tweak it, I sent some home with a friend of mine to share with her family. I made them again the following week and took a few more over to her house (I’m warning you, don’t be left alone with these!). So, as my friend and I are visiting in her kitchen her husband takes his cheese bomb and goes down the basement… Suddenly, we hear her 12-year-old daughter shouting “Cheese Bombs! You have Cheese Bombs?” as she comes running up the stairs. Get it? These are good. No, these are incredible. You know I have to say this… They are Da-bomb!
Cook’s Note: If you’d like to see video of how to make Cheese Bombs, I recently made them on Utah’s own Studio 5.
- 8 ounces medium cheddar cheese, cut into 1-inch cubes
- 1 can refrigerator biscuits, 5 or 8 per package (Try to find Immaculate brand biscuits)
- 4 Tablespoons butter
- ½ cup shredded Parmesan cheese, chopped fine in a food processor or mini-chopper
- 1 teaspoon dried parsley flakes
- 2 cloves garlic, finely minced or grated in a microplane grater
- Optional, Sriracha and mayonnaise for Sriracha-mayo, hot sauce, salsa, ranch dressing or any dipping sauce of your choosing
- Cook's note: Buy shredded Parmesan and chop it rather than use grated Parmesan. The grated cheese tastes too powdery. It's an extra step that is well worth the few extra seconds.
- Depending on the type of biscuits you bought will determine the total number of cheese bombs you come up with. Pillsbury comes in packages of 5 biscuits, Immaculate comes in packages of 8 (So, you will have 10 or 16 bombs)
- Preheat oven to 375F degrees. Line a baking sheet with parchment paper.
- Cut each biscuit in half and slightly flatten with your fingers (don't worry about them being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube like a blanket, ensuring the edges are sealed. Roll the cheese wrapped dough with your hands to make a ball shape. Complete this step with all the dough and cheese before going on to the next step.
- In a small bowl, melt the butter in the microwave, approximately 20 seconds. Set aside.
- In another small bowl, combine the Parmesan, dried parsley flakes and minced garlic. Stir to combine.
- One by one, roll each cheese bomb in butter and then roll or dip in the cheese mixture (If you dip, the Parmesan mixture will appear just on top of the bombs).
- Place each cheese bomb on the baking sheet approximately 2 inches apart.
- Bake on the center rack for 12-14 minutes or until bombs are golden. Depending on your oven, you might want to turn them half-way through the baking process to ensure even browning.
- Remove from oven and serve immediately. Alternately, once cooled they may be reheated in the microwave for about 20 seconds.
- To make optional Sriracha-mayonnaise; in a small bowl, mix Sriracha with mayonnaise until flavor and heat is to your liking.
- Store any leftovers in airtight containers and refrigerate. These keep well in the refrigerator for up to a week.