Name: Garlic Butter Cheese Bombs
Ingredients: 1 can refrigerated biscuit dough (8 biscuits); 8 cubes of mozzarella cheese (about ¾ to 1 inch each); 2 tablespoons all-purpose flour (for rolling); ¼ cup unsalted butter (melted); 2 cloves garlic, finely minced or grated; 1 tablespoon chopped fresh parsley (or 1 teaspoon dried); ¼ teaspoon salt; Optional: 2 tablespoons grated parmesan cheese

Ingredients

Scale

You only need a handful of pantry staples and fridge finds to make these little bombs of joy.

For the bombs:

1 can refrigerated biscuit dough (8 biscuits)
8 cubes of mozzarella cheese (about ¾ to 1 inch each)
2 tablespoons all-purpose flour (for rolling)

For the garlic butter:

¼ cup unsalted butter (melted)
2 cloves garlic, finely minced or grated
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
¼ teaspoon salt
Optional: 2 tablespoons grated parmesan cheese

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Instructions

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Flatten and fill the dough

Separate the biscuit dough and lightly flatten each piece using your hands or a rolling pin. Place a cube of cheese in the center of each and fold the dough up and around it, pinching the seams tightly to seal.

Step 3: Arrange and bake

Place the sealed cheese bombs seam-side down on the baking sheet, spaced about 2 inches apart. Bake for 12–15 minutes or until golden brown on top.

Step 4: Make the garlic butter

While they’re baking, melt the butter and stir in garlic, salt, and parsley. Add parmesan if using.

Step 5: Brush and serve

As soon as the cheese bombs come out of the oven, generously brush them with the garlic butter mixture. Serve warm for max cheese-pull goodness!

Nutrition

Calories: 180
Sodium: 330mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 15g
Protein: 6g