Description
Soft and cheesy garlic butter cheese bombs made with Pillsbury biscuits, stuffed with mozzarella, brushed with herbed garlic butter, and baked until golden.
Ingredients
Scale
- 1 can (16.3 oz) Pillsbury Grands! biscuits
- 8 oz mozzarella cheese, cut into 1-inch cubes
- 4 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- Optional: Marinara sauce for dipping
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Open the can of biscuits and separate them. Flatten each biscuit slightly with your hands.
- Place a mozzarella cube in the center of each biscuit. Fold the edges of the dough over the cheese and pinch to seal into a ball.
- Place the sealed dough balls seam-side down on the baking sheet, spaced apart.
- In a small bowl, mix melted butter, minced garlic, Italian seasoning, and salt.
- Brush the garlic butter mixture generously over each dough ball.
- Sprinkle grated Parmesan cheese over the top of each.
- Bake for 12–15 minutes or until golden brown and puffed.
- Let cool slightly and serve warm with marinara sauce, if desired.
Notes
- Ensure the dough is well sealed to prevent cheese leakage.
- Use pre-shredded mozzarella if cube cheese is unavailable, but pack it tightly inside.
- Best served warm straight out of the oven.
Nutrition
- Serving Size: 1 cheese bomb
- Calories: 150
- Sugar: 1g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg