Garlic Butter Cheese Bombs made with Pillsbury Biscuits offer a quick and delightful treat that’s bound to be a hit at any gathering or a cozy night in. These cheese bombs encapsulate the gooey richness of mozzarella tucked neatly within a fluffy biscuit, all wrapped up in a garlicky, buttery glaze with a hint of parsley and a generous coating of Parmesan cheese.
The result is a perfect bite-sized appetizer or side dish that pulls apart to reveal stretchy mozzarella, making each bite a delightful experience. Whether you’re hosting a party or just treating yourself, these cheese bombs are an easy way to bring a touch of indulgence and comfort to your table.
These cheese bombs are incredibly simple to prepare, making them an excellent choice for those last-minute meal plans or when you need something quick and satisfying. The combination of garlic, butter, and herbs creates a fragrant and flavorful exterior that complements the mild and melty mozzarella inside.
Fresh out of the oven, these cheese bombs are irresistibly golden and enticing, promising a mouthful of joy with every bite.
Pillsbury Biscuit Garlic Butter Cheese Bombs
Ingredients:
- 1 can Pillsbury Biscuits
- 8 mozzarella cheese cubes
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese
Directions:
- Preheat your oven to 375°F (190°C).
- Begin by flattening each biscuit to create a small, flat circle. Place a cube of mozzarella cheese in the center of each biscuit.
- Carefully fold the dough over the cheese, pinching the edges to seal and gently shape each filled dough into a ball.
- In a small bowl, mix together the melted butter, minced garlic, and chopped parsley.
- Dip each dough ball into the garlic butter mixture, ensuring each one is well-coated.
- Roll the buttered dough balls in grated Parmesan cheese until evenly coated.
- Arrange the cheese bombs on a baking sheet lined with parchment paper, placing them seam-side down.
- Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and puffed up.
- Serve the cheese bombs warm, ideally fresh from the oven for the best taste and texture.
