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Whenever I whip up these cheese bombs, they pretty much disappear before they've even cooled off. Folks keep asking me to bring them to parties, so I've really nailed down how to get that moment where you tear one open and gooey cheese stretches everywhere. They're so simple to throw together—I think that's why I always turn to them whenever I need some tasty comfort food.
Why They're So Addictive
The real treat is when that melty cheese and buttery garlicky bread come together. Grabbing some canned biscuit dough keeps things super fast, but no one will guess you didn't bake for hours. Watching someone bite into one and see the cheesy middle ooze out is totally worth all that careful pinching and wrapping.
What You Need
- For the Topping:
- 4 tbsp butter (unsalted), melted
- 1 tsp garlic powder
- 1 tsp Italian spices
- Parmesan cheese, grated (if you want)
- Fresh parsley (if you like)
- For the Bombs:
- 1 can biscuit dough (from the fridge section)
- 8 blocks or cubes of mozzarella
- Equipment:
- Pastry brush
- Baking tray
- Small bowl for mixing
Super-Tasty Cheese Bombs
- Get Set Up
- Turn your oven on to 400°F. While it gets warm, cut up your cheese into cubes unless it's already that way. Using cold cheese stops it from leaking when you bake.
- Shape Them Up
- Grab a biscuit, stretch it out with your fingers, and put a cheese cube in the middle. Pinch all the sides over the cheese and really squish the seams closed so nothing leaks.
- Bake Time
- Put them seam-side down on your tray and leave a little space for them to grow. Bake them for around 10 to 12 minutes. You'll know they're done when they're big and golden brown on top.
- Add That Butter
- While they're in the oven, stir together your garlic butter. As soon as they come out, coat them with the butter mixture. The hot rolls will drink it right in and smell amazing.
My Top Tricks
Double-check those seams; if you leave a gap, you'll lose your cheese. Cut the mozzarella cubes so they're closer to 1-inch; bigger chunks might explode. After baking, wait a minute or two; the cheese is molten and can burn you. And for max cheese pull, eat them while they're still warm.
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Ways to Switch It Up
Try different cheeses sometimes—pepper jack gives a nice punch. Or drop a bit of pepperoni inside before you pinch them closed for a pizza-style bomb. Mixing in fresh herbs like rosemary or thyme into the butter makes them feel extra fancy. You can also toss on some crispy bacon after brushing with butter for an over-the-top finish.
How to Dish Them Out and Keep Them
Place these around a little bowl of marinara for easy dipping. Honestly, they're best right out of the oven. But if you've got extras, keep them sealed up airtight. To warm them back up, about five minutes in a 350°F oven does the trick. You can microwave them too, but heads up—the bread gets a bit soft.
Frequently Asked Questions
- → Can I use different cheese?
Pick any cheese that melts okay! Cheddar’s tasty or use a blend. Skip super soft cheese so it doesn’t ooze all over the place.
- → Why's my cheese leaking?
Pinch the biscuit dough closed all the way. If there’s a crack or opening, melted cheese will pop out in the oven.
- → Can I make these ahead?
These are best hot and gooey outta the oven. But you can get them ready and chill (don’t bake), then cook when you want.
- → How do I spice them up?
Mix red pepper flakes in your butter, or toss a jalapeño with the cheese inside. Even a little hot sauce makes them pop.
- → Mine aren't browning evenly?
Peek at your oven temp, spin the tray halfway through. Keep 'em spaced apart so they bake up nice and even.
Conclusion
Cheesy, buttery bites folks will love for snacks, quick get-togethers, or anytime you want something special and warm.