Easy Cheese Bomb Bread
This Easy Cheese Bomb Bread is SO EASY! Gooey mozzarella cheese wrapped in buttery biscuit dough makes the ultimate cheesy comfort snack.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Sharp Knife
- Brush
Ingredients
- 1 tube refrigerated biscuit dough about 16 ounces, contains 8 biscuits
- 4 ounces mozzarella cheese cut into eight 1-inch square cubes
- 4 tablespoons unsalted butter melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder use to taste
- Salt to taste
- 2 tablespoons fresh parsley finely chopped, optional for garnish
Instructions
- Preheat the oven to 375°F (190°C) to ensure even baking and golden brown cheese bomb bread.
- Open the tube of refrigerated biscuit dough. Separate the biscuits and flatten each one slightly with your hands or a rolling pin to fit the cheese cubes.
- Place a cube of mozzarella cheese in the center of each flattened biscuit, ensuring the cheese is completely surrounded by dough.
- Pinch the edges of the biscuit dough together to seal in the cheese. Roll into a ball shape to fully enclose the cheese.
- In a mixing bowl, combine melted butter, Italian seasoning, garlic powder, and salt. Mix well to blend the flavors.
- Dip each sealed biscuit ball into the butter mixture, coating well. Alternatively, use a brush to apply the butter coating.
- Place butter-coated cheese bombs on a baking sheet lined with parchment paper, spacing about an inch apart for even rising and baking.
- Bake in the preheated oven for 15-20 minutes until golden brown and cooked through, watching closely to avoid over-baking.
- Remove from oven and let cool slightly. Optionally, sprinkle with finely chopped fresh parsley for color. Serve warm and enjoy the cheesy goodness!
Notes
- Ensure biscuits are sealed tightly to prevent cheese leakage during baking.
- Store leftovers in an airtight container in the fridge up to 3 days and reheat in the oven for crispiness.
- Freeze unbaked cheese bombs wrapped tightly; bake from frozen adding extra minutes to baking time.