Description
Garlic parmesan cheese bombs explode with irresistible flavor, combining crispy golden exteriors and molten cheese centers. Crisp pastry shells embrace savory garlic and rich parmesan, promising a delightful snack you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 (454 grams / 16 ounces) can refrigerated biscuit dough (like Pillsbury Grands)
- 8–10 mozzarella cheese cubes (about 1.27 centimeters / 0.5 inches each)
Coating and Seasoning Ingredients:
- 1 tablespoon flour (for dusting, optional)
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- 2 tablespoons grated Parmesan cheese
Finishing Ingredients:
- 3 tablespoons butter, melted
- 1 tablespoon chopped fresh parsley
- Marinara sauce for dipping
Instructions
- Warm the oven to a toasty 375F (190C), preparing for golden, cheesy delights.
- Cover a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Dust a clean work surface with a light layer of flour to prevent dough from adhering.
- Gently separate each biscuit from the package, creating individual dough portions.
- Use fingertips to carefully flatten each biscuit into a slightly wider circle.
- Position a single cube of mozzarella precisely in the center of each dough round.
- Carefully fold the dough edges over the cheese, creating a secure pouch.
- Pinch and seal the dough edges meticulously to prevent cheese from leaking during baking.
- Arrange the cheese-filled pouches on the prepared baking sheet, seam side facing downward.
- Slide the baking sheet into the preheated oven and bake for 12-15 minutes until tops transform into a beautiful golden brown.
- Meanwhile, craft a flavor-packed coating by whisking together melted butter, garlic powder, Italian seasoning, salt, and grated Parmesan.
- Once bombs emerge from the oven, immediately brush the aromatic butter mixture generously over their surface.
- Sprinkle freshly chopped parsley for a vibrant touch of color and added freshness.
- Serve piping hot alongside marinara sauce for an irresistible dipping experience.
Notes
- Select refrigerated biscuit dough at room temperature for easier handling and better dough stretching without tearing.
- Seal cheese completely inside dough to prevent cheese leakage during baking, creating a perfect crispy exterior with molten cheese center.
- Use shredded Parmesan instead of grated for a more intense cheese flavor and better coating on the bombs.
- Customize the recipe for gluten-free diets by substituting biscuit dough with gluten-free crescent roll dough or making your own low-carb dough alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 30 mg