Instructions
1. Preheat and Prep:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the Garlic Butter:
In a small bowl, combine the melted butter, minced garlic, Italian seasoning, and a pinch of salt. Stir well and set aside.
3. Assemble the Cheese Bombs:
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Separate the biscuit dough into 8 rounds.
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Place one cube of mozzarella in the center of each biscuit.
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Carefully wrap the dough around the cheese, pinching the seams at the bottom to form a tight, sealed ball. Ensure there are no gaps, or the cheese may leak.
4. Bake to Perfection:
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Arrange the dough balls seam-side down on the prepared baking sheet, leaving a little space between each.
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Generously brush the tops and sides of each bomb with the prepared garlic butter, reserving about half for after baking.
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Bake for 12-15 minutes, or until the bombs are puffed up and deep golden brown.
5. Serve Immediately:
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As soon as the cheese bombs come out of the oven, brush them with the remaining garlic butter and sprinkle with fresh parsley.
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Serve immediately while the cheese is hot and wonderfully stretchy, with a side of warm marinara sauce for dipping.
Chef’s Notes & Variations
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Seal Tightly: The key to preventing cheese leakage is to ensure the dough is completely sealed around the cheese. Pinch the seams firmly and roll the ball gently in your hands to smooth it out.
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Customize the Filling: For Pizza Bombs, add a small piece of pepperoni with the cheese cube. For an extra flavor boost, mix a tablespoon of grated Parmesan cheese into the garlic butter.
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Make-Ahead Tip: You can assemble the cheese bombs ahead of time, place them on the baking sheet, cover with plastic wrap, and refrigerate for up to 2 hours before baking.
