If there’s one recipe my family can’t get enough of, it’s these garlic butter cheese bombs. Whether we’re hosting a small get-together or just having a cozy family night in, these little bites of cheesy goodness never fail to impress. I first started making them as a quick side for pasta dinners, but they’ve since become a requested snack all on their own.
I remember the first time I whipped these up—it was a chaotic evening where I needed something quick and satisfying. As soon as they came out of the oven, my kids were circling the kitchen like hawks. Now, every time I make these, they disappear almost as fast as I can serve them! The combination of melted cheese, flaky dough, and that irresistible garlic butter coating makes them a hit every single time.
These cheese bombs are perfect because they’re so easy to make with ingredients I usually have on hand. Plus, they’re versatile enough to be served as a snack, appetizer, or even alongside a main course. If you’re looking for a crowd-pleaser that doesn’t take much effort, this is it. Trust me, you’ll be making them on repeat once you try them!
Making Garlic Butter Cheese Bombs
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Ingredients
- 1 can of refrigerated biscuit dough
- 6 mozzarella cheese sticks, cut into halves
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- Pinch of salt
Directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Separate the biscuit dough into individual pieces and slightly flatten each piece with your hands.
Place half of a mozzarella stick in the center of each dough piece, then fold the dough around the cheese, pinching the edges to seal completely.
Arrange the dough balls on the prepared baking sheet, ensuring the seam side is down.
In a small bowl, mix the melted butter with minced garlic, parsley, and a pinch of salt. Brush this mixture generously over the dough balls.
Bake the cheese bombs for 10-12 minutes, or until they are golden brown and the cheese is melted inside.
Remove from the oven and brush with any remaining garlic butter. Serve warm and enjoy!
Storing Suggestion
These cheese bombs are best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Cooking Tips
If you prefer a stronger garlic flavor, feel free to add more minced garlic to the butter mixture. You can also sprinkle some grated Parmesan over the cheese bombs before baking for an extra cheesy kick!
Serving Suggestions
These garlic butter cheese bombs pair wonderfully with marinara sauce for dipping. They also make a great side for pasta dishes, soups, or salads. For a more indulgent snack, serve them alongside a charcuterie board or as part of a game-day spread.
Ingredient Substitutions
If you don’t have mozzarella cheese sticks, you can use any cheese you prefer, such as cheddar or gouda. You can also swap the biscuit dough for pizza dough or crescent roll dough for a different texture.
Seasonal Variations
In the summer, try adding some fresh chopped basil to the garlic butter mixture for a bright, fresh flavor. In the fall or winter, you can add a pinch of red pepper flakes to give the cheese bombs a warm, spicy kick.
Allergen Information
This recipe contains dairy (cheese and butter) and gluten (biscuit dough). For a dairy-free option, you can use dairy-free cheese and butter substitutes. For a gluten-free version, look for gluten-free biscuit dough alternatives.
FAQ
Can I use homemade biscuit dough?
Yes, you can absolutely use homemade dough if you prefer. Just make sure to portion it into small pieces that you can easily wrap around the cheese sticks.
Can I prepare these cheese bombs in advance?
You can assemble the cheese bombs ahead of time and store them in the refrigerator for up to 24 hours before baking. Just make sure to cover them tightly to prevent the dough from drying out.
What type of cheese works best?
Mozzarella cheese sticks are perfect for this recipe because they melt nicely without oozing too much. However, you can experiment with other cheeses like cheddar or provolone for different flavors.
How do I prevent the cheese from leaking out?
Make sure to seal the dough well around the cheese sticks, pinching the edges firmly. Baking the cheese bombs seam-side down also helps prevent leaks during baking.
Can I freeze these cheese bombs?
Yes! After baking, let them cool completely, then freeze them in an airtight container for up to 3 months. To reheat, bake them from frozen at 350°F (175°C) until warmed through.
What can I serve these with?
These cheese bombs are fantastic with marinara sauce for dipping. They also go well with soups, salads, or as a part of an appetizer platter.
Easy Garlic Butter Cheese Bombs
Ingredients
- 1 can refrigerated biscuit dough 16-ounce can
- 12 mozzarella cheese cubes about 1-inch each
- 4 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- salt to taste
- marinara sauce for dipping
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking sheet or line with parchment paper.
- Separate the biscuit dough into 12 pieces. Flatten each piece and place a cheese cube in the center, then wrap the dough around the cheese and pinch to seal.
- Place the dough balls seam-side down on the prepared baking sheet.
- In a small bowl, combine melted butter, garlic, and Italian seasoning. Brush the mixture over the tops of the dough balls.
- Bake for 12-15 minutes, or until golden brown and cooked through.
- Serve warm with marinara sauce for dipping.
