Description
These Pillsbury biscuit garlic butter cheese bombs are the ultimate easy party snack—gooey, melty cheese wrapped in fluffy biscuit dough and drenched in rich garlic butter. Quick to assemble and always a crowd-pleaser, they’re perfect for game day, holidays, or any get-together.
Ingredients
- 1 can (16.3 oz) Pillsbury Grands! Flaky Layers Biscuits (8-count, regular size or homestyle)
- 8 oz mozzarella cheese, cut into 16 cubes (or cheddar, Monterey Jack, or your favorite melting cheese)
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, very finely minced or pressed (or 1 tsp garlic powder)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1/2 tsp Italian seasoning (optional)
- Pinch of salt and black pepper, to taste
- Optional for topping: Grated Parmesan cheese
- Optional for topping: Crushed red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or coat with nonstick spray.
- Cut mozzarella cheese into 16 equal cubes, about 1/2 inch each.
- Open the can of biscuits and separate them. Gently pull each biscuit in half to make 16 pieces.
- Flatten each biscuit piece to about 3 inches wide. Place a cheese cube in the center, fold dough around cheese, and pinch seams tightly. Roll gently to seal and place seam-side down on the baking sheet, spaced 2 inches apart.
- In a small bowl, mix melted butter, minced garlic, parsley, Italian seasoning, and a pinch of salt and pepper.
- Brush half the garlic butter over the tops of the cheese bombs.
- Bake for 13-15 minutes, until golden brown and puffed. If tops brown too quickly, cover loosely with foil for the last 2-3 minutes.
- Remove from oven and immediately brush with remaining garlic butter. Sprinkle with Parmesan and red pepper flakes if desired.
- Let cool for 3-5 minutes before serving. Transfer to a cooling rack for crispier bottoms, or serve straight from the tray.
Notes
Seal the dough tightly to prevent cheese from leaking. Don’t overstuff with cheese—small cubes work best. Brush with garlic butter before and after baking for maximum flavor. For extra crispiness, bake directly on a greased tray. These are best served warm and can be paired with marinara or ranch for dipping. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 cheese bomb
- Calories: 140
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 14
- Protein: 4
Keywords: cheese bombs, Pillsbury biscuit, garlic butter, party snack, appetizer, easy recipe, mozzarella, game day, finger food, quick snack