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People everywhere are falling for these cheese-packed Mozzarella Biscuit Bombs with their melty centers and crisp outsides. These grab-and-go treats aren't just tasty—they're also super flexible for anything from quiet family meals to buzzing party tables.
Why We Crave Homey Bites
Foods that make us feel good, like these cheese-stuffed bread bites, matter a lot in cooking traditions all over the world. They bring back warm feelings and memories that everyone connects with. You can see how much people love stuffed breads like these Mozzarella Biscuit Bombs just by looking at how popular they are in so many different places.
Key Components For Great Results
- Biscuit Dough: 1 can Pillsbury Grand buttermilk biscuits (8 count), left out until room temp, each bit should be rolled to 1/4 inch thick
- Mozzarella Cheese: 8 oz fresh mozzarella, sliced into 1-inch blocks, dabbed dry to get rid of extra water
- Garlic Butter: 4 tablespoons soft unsalted butter mixed with 1 tiny chopped garlic clove (around 1/4 teaspoon)
- Fresh Herbs: 2 tablespoons chopped fresh parsley or oregano to make things look pretty and taste better
Detailed Making Process
- Baking Process
- Put in a 375°F/190°C heated oven. Cook for 12-15 minutes till they're golden (inside temp should hit 165°F/74°C). Take a peek at 10 minutes to make sure they're browning the same all over.
- Apply Garlic Butter Coating
- Mix the butter (70°F/21°C) with your chopped garlic. Spread on each bomb fully, using about 1/2 tablespoon for each one. Make sure you cover them all the same so they brown evenly.
- Create the Cheese Centers
- Chop mozzarella into exact 1-inch blocks. Wipe them dry with paper towels. Put them in the middle of each biscuit circle, leaving a 1-inch edge for closing up.
- Prepare the Biscuit Base
- Stretch each biscuit to exactly 3 inches across (you can use a ruler to check). Dough needs to be 1/4 inch thick. It works best at 70°F/21°C.
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Fun Twist Ideas
You can switch up these bombs with different cheeses such as cheddar or provolone, or throw in extras like spinach, mushrooms, or pepperoni. If you're watching what you eat, try using gluten-free biscuit dough or dairy-free cheese options but follow the same steps.
Tasty Dips And Side Matches
Make your Mozzarella Biscuit Bombs even better with some great dipping sauces. Regular marinara gives you that Italian taste, while smooth ranch adds an American touch. Try serving them with a fresh green salad or crunchy veggie sticks for a full starter plate.
Keeping And Warming Tips
Keep any leftover bombs in a sealed container in your fridge for up to three days. When you want to eat them again, warm them in a 350°F oven for 5-7 minutes to get that crunch back. If you want to make them ahead, you can freeze uncooked bombs for up to a month if you wrap them well.
Frequently Asked Questions
- → How do I stop the cheese from oozing out?
Close the seams snugly around the cheese so nothing escapes. Press and roll the edges to fully seal them.
- → Can I prepare these in advance?
They're at their best when piping hot, but you can assemble them and refrigerate before baking for a few hours.
- → Which type of biscuit dough should I pick?
Any biscuit dough works, but the large ‘Grands’ ones give more room for cheese stuffing and are easier to manage.
- → Is it fine to swap in other cheeses?
Totally! Experiment with cheddar, pepper jack, or any melty cheese. Just be sure the cubes fit neatly into the dough.
- → Why is my cheese escaping in the oven?
It’s likely caused by loose seals or high oven heat. Seal tightly and double-check your temperature setting.