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These cheese bombs disappear from my kitchen counter in minutes - they never get a chance to cool down properly. Friends keep asking me to bring them to gatherings, and I've tweaked this method until I got that magical moment just right - when you tear one open and the cheese pulls into those long, stretchy strings. They're super simple to whip up, which probably explains why they've turned into my number one comfort snack.
Why These Are So Addictive
The real wonder comes from the mix of melty cheese inside bread soaked with buttery garlic goodness. The store-bought biscuit dough makes these super fast to throw together, but everyone will think you slaved away for ages. Watching someone bite in and discover that gooey cheese center makes all the careful wrapping totally worthwhile.
What You'll Need
- For the Bombs:
- 8 mozzarella cheese cubes
- 1 can refrigerated biscuit dough
- For the Topping:
- Grated Parmesan (optional)
- Fresh parsley (optional)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 4 tbsp unsalted butter, melted
- Equipment:
- Pastry brush
- Small mixing bowl
- Baking sheet
Let's Make Them
- Final Touch
- Mix up your garlic butter while they're in the oven. Once they come out, immediately brush this aromatic mixture all over them. The hot bread will drink it up wonderfully.
- The Bake
- Put them seal-side down on the baking sheet. Leave room between them for expansion. They'll take around 10-12 minutes to turn a lovely golden color.
- Wrap with Care
- Grab each biscuit and stretch it slightly. Drop a cheese cube in the middle then fold the edges up and over, squeezing firmly to close. This tight seal matters a lot, you shouldn't see any cheese sticking out.
- Prep Your Space
- Start your oven warming to 400°F. As it heats up, cut your cheese into chunks if it's not already cubed. Using cold cheese helps stop it from leaking during cooking.
My Best Tips
Double-check those seals are super tight, cheese escaping is such a letdown. If you use cheese chunks that are too large, your bombs might explode, so stick to roughly 1-inch pieces. Don't rush into eating them right from the oven, that melted cheese can burn your mouth badly. And be sure to eat them while they're warm, the cheese isn't nearly as stretchy once it cools down.
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Tasty Variations
I like switching up the cheeses sometimes, a bit of pepper jack adds some heat. You can put a tiny bit of pepperoni with the cheese for a pizza-style twist. Adding fresh herbs to your butter mix really steps things up, especially if you've got rosemary or thyme handy. For something truly indulgent, toss some crunchy bacon pieces on top after the butter coat.
Serving and Storage
Set these up on a plate in a ring with some marinara sauce in the middle for dipping. They're tastiest straight from the oven, but you can keep them in a sealed container if needed. To warm them back up, stick them in a 350°F oven for about 5 minutes. You can use the microwave too, but your bread won't stay as crunchy.
Frequently Asked Questions
- → What other cheeses work?
Lots of meltable cheeses work! Cheddar or a cheese mix are great options. Avoid super soft options that might melt too much and escape.
- → Why's the cheese spilling out?
Seal up those biscuit edges really tight! Even a tiny gap can cause the cheese to ooze during baking.
- → Can I prep in advance?
They're best hot and fresh when the cheese is gooey. But you can prep them, keep in the fridge unbaked, and pop them in the oven later.
- → What can I do for more heat?
Try topping with chili flakes, stuffing with jalapeños alongside the cheese, or adding a splash of hot sauce to the butter.
- → Why aren’t mine cooking evenly?
Make sure your oven's calibrated properly. Rotate the tray halfway through, and leave a bit of space between each biscuit for airflow.
Conclusion
Irresistible buttery biscuits filled with gooey cheese, perfect for gatherings, snacking, or when you need a speedy app.