Ingredients
Scale
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury)
- 1 cup shredded mozzarella cheese (or cheese of your choice)
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic (minced)
- 1 teaspoon dried parsley (or fresh parsley, chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese (optional, for topping)
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Dough
- Cut Biscuit Dough: Open the can of biscuit dough and separate the biscuits. Flatten each biscuit slightly with your hands.
- Add Cheese: Place about 1 tablespoon of shredded mozzarella cheese in the center of each biscuit.
Step 3: Form the Bombs
- Wrap the Dough: Carefully fold the edges of the biscuit over the cheese, pinching to seal tightly. Roll into a ball shape and place seam-side down on the prepared baking sheet.
Step 4: Make Garlic Butter
- Melt Butter: In a small saucepan, melt the unsalted butter over low heat.
- Add Garlic and Seasoning: Stir in the minced garlic, dried parsley, salt, and black pepper. Remove from heat once combined.
Step 5: Bake the Cheese Bombs
- Brush with Garlic Butter: Brush the garlic butter mixture generously over each cheese bomb.
- Bake: Bake in the preheated oven for 12–15 minutes, or until golden brown.
Step 6: Serve
- Top with Parmesan: If desired, sprinkle grated Parmesan cheese over the cheese bombs immediately after removing them from the oven.
- Enjoy: Serve warm with marinara sauce or ranch dressing for dipping.
- Prep Time: 10
- Cook Time: 20