Popping the Garlic Butter Cheese Bombs
Hey there! So, have you ever had one of those days where you just want something cheesy and delicious but not sure what to make? Well, let me tell you about these Garlic Butter Cheese Bombs. I first made them on a whim after a long day, and let me tell you, they were like a warm hug after a chaotic day. They’re perfect for when you need that cheesy pick-me-up. And don’t worry if you get a little flour on your shirt—it happens to me every time!
Why You’ll Love This!
I whip these up whenever my family insists on something delicious, which is more often than you’d think (they can be quite the demanding bunch). They’re my go-to because they’re quick, comforting, and let’s face it—who can resist a gooey center? Plus, there’s something so satisfying about the way they puff up in the oven. (The anticipation is real!)
Ingredients List
- 1 can of refrigerated biscuit dough (or, if you’re feeling fancy, homemade dough)
- 8 oz of mozzarella cheese, cut into cubes (I sometimes use cheddar because, why not?)
- 1/4 cup of melted butter
- 2 cloves of garlic, minced (or more if you’re a garlic fiend like me!)
- 1 tsp of Italian seasoning (my aunt swears by adding a pinch of chili flakes too)
- Optional: a sprinkle of parmesan for that extra cheesy hit
Directions That Never Steer Me Wrong
- Preheat your oven to 375°F (190°C); trust me, this step is key—I once forgot, and the wait was torture!
- Take each biscuit and flatten it slightly, then place a cheese cube in the center. Wrap the dough around the cheese, pinching the seams to seal (this is where I sneak a taste of the cheese; don’t judge).
- Place the balls seam-side down on a baking sheet lined with parchment paper. I learned the hard way that without parchment, cleanup is a nightmare.
- Mix melted butter, garlic, and seasoning. Drizzle over the dough balls. They should look like they’ve been lovingly bathed in butter.
- Bake for about 10-15 minutes, or until golden brown. If they look a bit pale, give them another two minutes; they need that golden glow!
Notes from My Kitchen Trials
Once, I tried using pre-shredded cheese. Spoiler alert: it leaked everywhere. Stick with cubes for best results. Also, if you find the butter doesn’t quite coat them all, just brush on a bit more after baking—it gives them a nice sheen.
Variations I’ve Experimented With
I once added jalapeños inside with the cheese for a spicy kick—my husband loved it, but the kids, not so much. I also tried using puff pastry once, but they ended up more like sad blobs than bombs. Stick to biscuit dough.
Equipment (And My Workarounds)
If you don’t have a pastry brush, just use a spoon to drizzle the butter. I mean, who needs fancy gadgets all the time?
Storage, If They Last That Long!
Store any leftovers in an airtight container at room temp for a day or two, but honestly, in my house, they never make it past an evening.
Serving Suggestions
I love serving these with a simple marinara sauce on the side for dipping. My kids think they’re the coolest when they get to dunk them.
Pro Tips from My Kitchen Follies
Don’t rush the sealing of the dough. I once thought, “Eh, that looks good enough,” and ended up with cheese lava. Not ideal.
FAQ—A Few Questions I’ve Gotten
Can I use whole wheat dough? Sure, but expect a different texture. It’s healthier, but I think the classic dough tastes better here.
What if I don’t have Italian seasoning? No worries! Just mix up some oregano, basil, and a pinch of salt. Your taste buds won’t notice a thing.
Can I make these ahead? You can prep them and stick ’em in the fridge for a few hours, but bake them fresh. It makes all the difference!