Incredible Cheese Bombs
These easy Cheese Bombs are made with refrigerated biscuit dough, cubes of cheddar cheese, and a buttery Parmesan-garlic coating. They bake up golden on the outside with a soft, gooey center in about 15 minutes. Perfect as an appetizer, snack, or quick side dish, these cheese-filled rolls are simple to prepare and always disappear fast.
Servings: 6
Calories: 272kcal
Ingredients
- 1 can refrigerator biscuits, 5 or 8 per package
- 8 ounces medium cheddar cheese, cut into 1-inch cubes
- 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.
Instructions
- 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 5-8 biscuit in half and slightly flatten with your fingers (don't worry about them being round). Place 1 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.1 can refrigerator biscuits,, 8 ounces medium cheddar cheese,
- In a small bowl, melt 4 Tablespoons butter in the microwave, approximately 20 seconds. Set aside.4 Tablespoons butter
- In another small bowl, combine ½ cup Parmesan, 1 teaspoon dried parsley flakes and 2 minced garlic cloves. Stir to combine.½ cup shredded Parmesan cheese,, 1 teaspoon dried parsley flakes, 2 cloves garlic,
- 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.
Notes
Notes & Tips
- Seal the dough well: Make sure the biscuit dough is fully wrapped around the cheese with no seams showing. This helps prevent cheese from leaking out while baking.
- Cheese options: Cheddar is classic, but mozzarella, Monterey Jack, Colby Jack, or pepper jack all melt well and work great here.
- Parmesan tip: Chopping shredded Parmesan instead of using grated gives better texture and flavor, and helps the coating stick to the dough.
- Reheating leftovers: Leftover Cheese Bombs reheat well in the microwave for about 20 seconds. They’re best warm, when the centers are still soft and melty.
Nutrition
Calories: 272kcal | Carbohydrates: 4g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 483mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 678IU | Vitamin C: 0.3mg | Calcium: 372mg | Iron: 0.3mg