The moment you bite into these Pillsbury Biscuit Garlic Butter Cheese Bombs, you’re greeted with a buttery, flaky exterior followed by the rich, molten center of melted mozzarella. Each bite is infused with the aromatic flavors of garlic and herbs, making them utterly irresistible. The Parmesan topping adds a hint of salty sharpness, while the soft biscuit dough perfectly encases the gooey cheese for an explosion of flavor in every bite. Whether you’re serving them as a party appetizer or a savory snack, these cheese bombs are guaranteed to be a hit at any table.
Ingredients:
- 1 can (16.3 oz) Pillsbury Grands! Biscuits
- 8 oz mozzarella cheese (cut into 10-12 cubes)
- 4 tablespoons butter (melted)
- 3 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped, optional)
- 1 teaspoon Italian seasoning (optional)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. - Prepare the Biscuits:
Open the can of Pillsbury Grands! biscuits. Separate each biscuit from the dough. Cut each biscuit in half to make smaller portions (you’ll get around 10-12 pieces). - Stuff with Cheese:
Flatten each piece of biscuit dough into a small circle with your fingers. Place a cube of mozzarella cheese in the center of each piece of dough. Carefully fold the edges over the cheese, pinching the dough to seal it completely. Make sure the cheese is fully enclosed to prevent leakage during baking. - Prepare the Garlic Butter:
In a small bowl, combine the melted butter, minced garlic, chopped parsley, and Italian seasoning. Stir until well mixed. - Coat the Cheese Bombs:
Using a brush, generously coat each cheese-filled dough ball with the garlic butter mixture. Set them seam-side down on the prepared baking sheet. - Bake:
Place the cheese bombs in the preheated oven and bake for about 10-12 minutes, or until they are golden brown and puffed. - Final Touches:
As soon as they come out of the oven, brush them with any remaining garlic butter and sprinkle the tops with grated Parmesan cheese. Add a pinch of salt and pepper to taste, and more parsley if desired. - Serve and Enjoy:
Let the cheese bombs cool for a minute or two before serving, as the cheese inside will be molten. These are best enjoyed warm when the mozzarella is gooey and stretchy.
