Ingredients
For the Cheese Bombs:
- Refrigerated Biscuit Dough: 1 can (16.3 oz or approx. 460g) large buttermilk or homestyle biscuits (usually 8 biscuits per can). Ensure they are the kind that can be separated into layers if you prefer a flakier texture, or just use regular ones.
- Mozzarella Cheese: 4 ounces (approx. 115g) low-moisture, part-skim mozzarella cheese, cut into 8 (½-inch or 1.25 cm) cubes. You can also use string cheese cut into 1-inch pieces.
- Parmesan Cheese (for filling): 2 tablespoons freshly grated Parmesan cheese.
For the Garlic Parmesan Butter Topping:
- Unsalted Butter: 1/4 cup (57g or 4 tablespoons), melted.
- Fresh Garlic: 2-3 large cloves, minced (about 1 to 1.5 tablespoons). Adjust to your garlic preference – more for a stronger kick!
- Freshly Grated Parmesan Cheese: 1/4 cup (approx. 25g). The quality of your Parmesan will significantly impact the flavor, so use the good stuff if you can.
- Fresh Parsley: 2 tablespoons, finely chopped. This adds a lovely freshness and color.
- Italian Seasoning (Optional): 1/2 teaspoon for an extra layer of herbaceous flavor.
- Red Pepper Flakes (Optional): 1/4 teaspoon for a gentle warmth.
- Salt and Black Pepper: A pinch of each, to taste (be mindful that Parmesan is already salty).
Instructions
- Preheat and Prepare:
- Preheat your oven to 400°F (200°C).
- Lightly grease a baking sheet or line it with parchment paper for easy cleanup. A cast-iron skillet also works wonderfully and gives a nice crust.
- Prepare the Dough:
- Open the can of biscuit dough and separate the biscuits.
- Take one biscuit and gently flatten it with your fingers or a rolling pin into a circle about 3-4 inches (7-10 cm) in diameter. You want it thin enough to stretch around the cheese but not so thin that it tears.
- Stuff with Cheese:
- Place one cube of mozzarella cheese in the center of the flattened biscuit.
- Sprinkle a little of the 2 tablespoons of grated Parmesan cheese over the mozzarella cube for extra flavor inside.
- Form the Bombs:
- Carefully bring the edges of the dough up and around the cheese, pinching them together tightly at the top to seal the cheese completely inside. It’s crucial to seal them well to prevent cheese leakage during baking.
- Roll the dough gently between your palms to form a smooth ball.
- Place the formed cheese bomb, seam-side down, onto the prepared baking sheet.
- Repeat with the remaining biscuits and cheese. Ensure there’s a little space between each bomb on the baking sheet to allow for even baking.
- Prepare the Garlic Parmesan Butter:
- In a small bowl, combine the melted butter, minced fresh garlic, 1/4 cup of freshly grated Parmesan cheese, chopped fresh parsley, optional Italian seasoning, and optional red pepper flakes. Stir well to ensure everything is evenly distributed. Add a pinch of salt and pepper if desired, tasting to adjust.
- Brush the Bombs:
- Generously brush the tops and sides of each cheese bomb with about half of the garlic Parmesan butter mixture. Make sure to get some of the garlic and Parmesan bits onto each bomb.
- Bake to Golden Perfection:
- Place the baking sheet in the preheated oven.
- Bake for 12-15 minutes, or until the cheese bombs are golden brown and puffed up. The exact baking time may vary depending on your oven and the size of your biscuits. Keep an eye on them to prevent burning.
- Final Brush and Serve:
- Once the cheese bombs are baked, remove them from the oven.
- Immediately brush them again with the remaining garlic Parmesan butter mixture while they are still hot. This adds an extra layer of flavor and makes them beautifully glossy.
- Let them cool for a few minutes before serving, as the cheese inside will be extremely hot. But do serve them warm for the best experience!
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-220
- Sugar: 2-4g
- Sodium: 400-550mg
- Fat: 10-14g
- Saturated Fat: 5-7g
- Carbohydrates: 15-20g
- Fiber: <1g
- Protein: 6-8g
- Cholesterol: 20-30mg