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Craving something cheesy, easy, and lip-smacking? You've found it. Gooey Mozzarella Biscuit Bombs are a blast for everything—family hangouts, chill nights, or a party starter everyone wants. Buttery outside, melty mozzarella inside, and herby flavor in every bite. Everybody's gonna want seconds.
Dreamy Comfort Favorite
Bite into a Mozzarella Biscuit Bomb and you'll get crispy, golden bread with a gooey cheese center. They're easy to fix and you can switch up the flavors however you like. Great for game day, midnight munchies, or sharing with friends. Dunk in ranch or marinara to make them even better.
Key Things You Need
- Fresh Parsley: Two tablespoons, chopped super fine, to toss on top for color and taste.
- Parmesan Cheese: Grab two tablespoons, shredded nice and fine so it sticks right on those bombs.
- Italian Seasoning: One teaspoon dried blend, crush it a bit so it smells yummy and pops with flavor.
- Garlic Powder: One teaspoon, fine powder so everything gets that garlicky kick.
- Melted Butter: Melt four tablespoons of unsalted butter, let it cool down around 110°F/43°C so it coats well.
- Mozzarella Cheese: Sixteen cubes (about an inch each), let them sit on the counter to warm up—it melts better, especially the fresh ones.
- Refrigerated Biscuit Dough: Grab a 16.3 oz can, keep dough cold, and split up the biscuits to use one by one.
Insanely Tasty Cheese Bomb Steps
- Rest and Enjoy
- After baking, let those cheese bombs cool for 3 to 5 minutes. Double check the cheese inside is at least 165°F (74°C) so it's safe and melty. Sprinkle on fresh parsley and dip into whatever sauce you love.
- Bake Until Awesome
- Set bombs 2 inches apart on your lined tray, dust the tops with Parmesan, and bake in a 375°F (190°C) oven for 12 to 15 minutes. They're done when golden brown outside and oozing inside.
- Butter Up With Herbs
- Stir garlic powder and Italian seasoning into your melted butter. Brush the mixture all over each biscuit bomb so they're covered and flavorful.
- Seal in the Cheese
- Drop a mozzarella cube into each flattened biscuit circle. Pinch the dough over the cheese tightly, then roll around in your hands until smooth.
- Shape Your Biscuits
- Take one circle of biscuit dough at a time (keep the rest cold). Flatten to about a quarter-inch thick, roughly four inches across, but don't handle too much or they get tough.
- Get Set Up
- Fire up your oven to 375°F (190°C). Line your baking pan with parchment paper and measure everything ahead to speed things up.
Fun Ways to Make It Yours
Eat these cheese bombs while they're nice and warm to keep that melty middle. Go classic with marinara for dipping, or keep it cool with ranch. Want extra flavor? Toss in pepperoni or shake on chili flakes before sealing them up for a spicy surprise.
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Ultimate Party Favorite
Mozzarella Biscuit Bombs are a total crowd-pleaser. They've got a buttery outside packed with herbs and a middle that stretches with cheese. They're super easy to whip up and disappear fast at any get-together or chill night. Can't go wrong with these.
Common Questions
- → What other cheeses work here?
Certainly! Try swapping in cheddar or even pepper jack. Just pick one that gets melty and cut it to fit inside your biscuit pieces.
- → My cheese escaped while baking – why?
That usually means some dough edges weren’t pinched tight. Pinch them together well and roll each ball between your palms to close up any spots that might open.
- → Is it possible to prep these in advance?
Yep, you can get them ready and stash in the fridge for a few hours before baking. For the true gooey cheese experience, bake them right before you dig in.
- → What’s the best way to keep any extras?
Put them in a closed container in your fridge for two days max. Warm them up in your oven or microwave, but just know the cheese won’t be as melty as fresh out of the oven.
- → What dips or sides go well with these?
Serve them up with some marinara for dipping, or pair alongside soup or salad. Honestly, they’re tasty on their own too!